Wednesday, 12 January 2011


Tom Yum soup is da bomb and it only takes 15mins to make. You can get all of these ingredients from any good Chinese/Thai supermarket. Glaswegians? There's an amazing Chinese supermarket called Sea Woo at 29 Saracen Street.

Shopping list - Feeds 2

                       1 squeeze of lime
                       2 lemongrass sticks (peeled and smashed to release the flavour)
                       4 kaffir lime leaves
                       galangal or a lump of fresh ginger (2 slices)
                       4 spring onions (chopped)
                       1 red chilli (chopped)
                       1 garlic clove (finely chopped)
                       6 sliced mushrooms (sliced)
                       cooked chicken or prawns
                       Tom Yum hot & sour paste (2 heaped teaspoons)
                       Pint of boiling water
Put everything into a pan and simmer for 10 mins until all the flavours infuse. While this is cooking boil some rice or noodles to accompany the dish. Once the soup has cooked through, take out the lemongrass, kaffir lime leaves and ginger/galangal slices and add a handful of corriander leaves. If you're a veggie just add chunks of red pepper or extra mushrooms.

                                                The finished article                                                 

The special ingredient

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