Vegetable Tom Yom soup  (Serves 4) Ingredients:

• 1 cup full fat coconut milk
• 3 cups vegetable stock
• ½ cup broccoli florets
• ½ cup button mushrooms (cut into 4 pieces)
• ½ cup sliced red bell pepper
• 7-10 cherry tomatoes
• 2 table spoons chopped garlic
• 1 lemon grass stalk (white portion)
• 2 lime leaves
• 5-6 Basil leaves
• 1 table spoon grated galangal
• 1 tea spoon red chilly flakes
• 1 tea spoon black pepper
• 2 table spoon dark soya sauce
• cilantro 
• salt to taste

Method:

• In a pan add the vegetable stock along with the lemongrass. Once it starts boiling add the lime leaves, galangal, chopped garlic, mushrooms, broccoli and let it boil for 5 minutes. Remove the lime leaves, and add bell pepper, cherry tomatoes, basil leaves, salt, black pepper, chilly flakes and 2 table spoons of soya sauce. Cook for another minute and add the coconut milk and keep stirring for half a minute. 
• In a soup bowl pour the soup and garnish with cilantro leaves.