As I promised earlier in the week, here is the yummy tom yum soup recipe. Very flavoursome and so simple to make this spicy sweet and sour soup will set your taste buds dancing.
I used prawns in this recipe, but it’s equally as delicious with chicken breast. to make a chicken version, simply replace prawns with thinly sliced chicken breast.
2 tbsp canola or peanut oil
3 tbsp Thai Tom Yum Paste or thai chilli paste
1 tbsp palm or brown sugar
4-5 shallots peeled and halved
1-2-inch galangal or ginger roughly cut into chunks
2-3 stalks lemongrass, white part – bruised with a meat mallet
2 kaffir lime leaves
3 thai red chillies
400ml coconut milk
2-3 cups water or fish stock for an extra fishy flavour
500g prawns peeled, deveined
2 cups button mushrooms halved
1 small bunch baby bok choy washed ends trimmed
1 cup cherry tomatoes or 2 medium size tomatoes cut into wedges
1-2 lime juice or to taste
2-3 tbsp fish sauce or to taste
1 red chilli sliced
Handful fresh coriander chopped
Heat oil in a large saucepan, add Thai Tom Yum paste and stir fry on medium heat for 2-3 minutes ( if using store bought paste add it at the end with lime juice and fish sauce ). Add sugar, lemongrass, kaffir lime leaves, galangal, shallots and chillies. Pour coconut milk and water in, bring to boil, then add prawns and mushrooms. Simmer for 3 minutes, turn the heat off. Add tomatoes, bok choy, lime juice and fish sauce. Stir well and serve topped with chopped coriander and sliced red chilli.
These beautiful juicy limes came from the tree in our garden 🙂
Peel prawns leaving heads intact for more fishy flavour
Bruise lemongrass with a meat mallet to get more flavour out
This yummy sweet and sour spicy soup will set your taste buds dancing
Make these yummy sweet and sour spicy buffalo wings marinated in Thai Tom Yum Paste and roasted in the oven.
4-5 tbsp Thai Tom Yum Paste
1 generous tablespoon honey
2 tablespoons butter room temperature
1 lime juice
6 buffalo wings
Mix all ingredients in a bowl.
Marinade buffalo wings for 1-2 hours.
Place on a baking tray lined with baking paper, top with the left mixture from the bowl.
Bring to room temperature and roast for 30 minutes at 180C fan forced.
Serve with coriander leaves, sliced chilli and lime wedges.