Recipe | Enamel On Steel (EOS) | Vegetarian Tom Yum Soup

Material:

3 lemon leaves, shredded
3 small peppers
3 sprigs lemongrass
40g galangal, sliced
Coriander appropriate amount
5 sticks of cornstarch
Xiuzhen Mushroom 5pcs
8 cherries
5 pieces of Thai eggplant
1/2 lime

Seasoning:

Cooking steps:

Wash and cut the vegetable ingredients into bite-sized pieces.
Remove the head and tail of the lemongrass, pat loose with the back of a knife, and slice for later use. Cut off the head of the small pepper and pat it loose with the back of the knife.
Bring a pot of water to a boil with EOS over medium heat, add lemongrass, galangal, small chili peppers, cornstarch and Xiuzhen mushrooms and cook for 5 minutes.
Add vegetarian Tom Yum Goong paste and soy sauce, stir until fully incorporated.
Remove the cherries and Thai eggplants and cook for 3-5 minutes until soft. Reduce heat to low and add coconut milk, stirring well. Turn off the heat, add coriander and lime juice, stir well and serve