Soup

Tom yum

2 pints chicken stock
1 stick of lemongrass, bruised and cut into large pieces
6 slices galangal
6 stems coriander
3-4 Kaffir lime leaves
6 large shelled prawns, or some sliced chicken breast.
3 tbsp Thai fish sauce
4 small red chillies, chopped
4 tbsp lime juice
1 clove garlic sliced (optional)
½ tsp sugar

Heat the stock until boiling, then add the lemongrass, galangal, coriander roots, torn or shredded lime leaves and garlic, then simmer for a couple of minutes. The lemongrass should be peeled and bashed to release the oils then chopped into 1 inch pieces.

Add the rest of the ingredients, the prawns, the chillies, the fish sauce, chillies and lime juice, then return to the boil and cook until the prawns are warmed through. Taste and adjust the seasoning with either more lime juice, fish sauce or a touch of sugar, then garnish with coriander leaves and serve.

Apparently it’s traditional to use some onion too and Tom Yum paste definitely includes this.

• 10
• 20
• 50
• < Prev
• 1
• 3
• 5
• 7
• 9
• 17
• Next >