Tom Yum Beehon Soup with Microgreen Beans Recipe
Tom Yum Beehon soup is almost everyone’s favourite Thai soup! Make a big batch of Tom Yum broth from scratch and freeze the leftover, then add on your favourite ingredients and turn it into a meal. This is such a vibrant dish, so full of nutrients and flavours! The aromatic and fragrant from the fresh ingredients in this soup just goes well with everything you gather in the bowl. Definitely a tummy warming comfort food, where all the ingredients will just soak up the flavours in the Tom Yum soup. The slightly crunchy and nutty texture of Microgreen Pearl Soy Bean takes the whole meal up a notch, you will not want to skip this recipe!
Grow your nutrient-rich microgreens for this recipe:
Grow with love, cook with joy, eat hearty! More than just salad and garnish, we help make everyday food delicious with microgreens. Even we do make salad, we don’t make bland salad. Microgreens are so nutrient-rich, their nutrient content is concentrated that means they often contain higher nutrients than the same quantity of their matured counterparts. Each microgreen has their very own unique characteristic and taste that can turn into various dishes with different experiences. We try our best to pair them with the food combination for maximum impact, a selection of delicious recipes ideas that you can easily make at home. You will be amazed by how microgreens can elevate the presentation, flavours and sensations of your dishes. Start your exploration now! Moreover, it’s so fun and easy to grow your own microgreens, freshly harvest from kitchen counter top to your meals, it cannot get any fresher than that. We use Microgreen Pearl Soy Bean in this recipe, but you can use any other Microgreen Bean or Microgreen Pea. We grow our Microgreen Pearl Soy Bean a little bit taller without too much lights involve to get a really nice and tender, thin and tall to go with this spicy Tom Yum Beehon soup recipe.
Ingredients
500g Prawns with head and shells, peeled
Broth
2 cup water
2 cup chicken stock
2 lemongrass stalks, pound
1 piece galangal
5 kaffir lime leaves
4 Chilli Padi
5 garlic cloves
1 teaspoon sugar
Tom Yum Beehon Soup
1 small red onion, sliced
1 tomato, cut into wedges (we use cherry tomatoes here)
1 tablespoon fish sauce or 2 tablespoon soya sauce
3 tablespoon lime juice
1 cup oyster mushroom
2 Ring Roll Bean Curd Tofu Skin
1 big bunch Microgreen Pearl Soy Bean
100g Beehon
Methods
- To make broth: Place prawn head and shells in a soup pot. In a mortar and pestle, lightly pound lemongrass, galangal, kaffir lime, chilli, garlic before transferring into the soup pot. Add all the broth ingredients together in the soup pot and bring it to boil, simmer on high heat and reduce to medium / low heat for 30 minutes. Press the prawn heads during the boiling process to get more flavours. Strain the broth.
- Continue boiling broth, add red onion, tomato, fish sauce and lime juice, boil for 5 minutes. Add oyster mushroom and prawns, boil until prawns are cooked through. Taste the soup, adjust base on your taste preference. Off the heat, place Ring Roll Bean Curd Tofu Skin and Microgreen Pearl Soy Bean in the soup and cover for 1 minute.
- Prepare Beehon, cook in another pot with clear hot water for 3-5 minutes or until the texture of your liking.
- Remove Beehon and place it in a bowl, plate ingredients and pour soup over Beehon. Serve hot.