Veg Tom Yum Soup

PREPARATION

1. Take a pan, add 1 teaspoon cumin seeds, 2 teaspoons coriander seeds, 10 black peppercorns, 1 lemon grass, 10 dry red chili and dry roast for 3 - 5 minutes on medium heat or until it turns golden brown in color.
2. Transfer this into a blender, add 1 teaspoon salt, 5 cloves garlic, 30 grams onions and blend it into a paste.
3. Keep aside.
4. Take a heavy skillet, add 1.5 litres water, 1 lemon grass, 1 cinnamon stick, 1 tablespoon ginger, 1 tablespoon garlic, 2 bay leaf, 1 green chili, 2 tablespoons coriander stems, 50 grams coriander, 100 grams carrots, 100 grams cauliflower, 120 grams cabbage and mix it well.
5. Cover it with lid and boil for 90 minutes on medium heat.
6. Open the lid and remove it from heat.
7. Strain the stock and keep aside.
8. Heat 1 tablespoon oil in a heavy skillet, add 1 1/2 tablespoons prepared red thai paste and stir well.
9. Then, add the prepared veg stock, 60 grams mushrooms, 20 grams broccoli, 20 grams carrots, 40 grams bell pepper and mix it well.
10. Cover it with lid and boil for about 5 minutes on medium heat.
11. Open the lid, add 1 teaspoon salt, 1/2 teaspoon soy sauce, 1 teaspoon vinegar, 1/2 teaspoon lemon zest and mix it well.
12. Boil for 3 - 5 minutes on medium heat.
13. Remove it from heat.
14. Garnish with coriander.
15. Serve hot.