Tom Yum Soup

Tom Yum Soup

• 500g organic chicken pho broth
• 6 lime leaves, bruised
• 6 coriander stems, bruised
• 3 tbsp fish sauce
• 4 tbsp lime juice
• 1 tsp galangal paste
• 1 large green chilli, thinly sliced
• 1 lemongrass stalk, bruised and cut into several pieces
• 1 tomato, deseeded and cut into small cubes
• 150g raw king prawns, deveined 
• Small pinch of fresh coriander, to garnish

Method

Place the chicken broth into a medium sized pan and bring to a slow boil.  Add the galangal, lime leaves, coriander stems and lemongrass, simmer for around 10 minutes, basically we want to infuse the flavours into the broth.  

Add the fish sauce, lime juice, chillies, tomato and prawns to the pan and simmer until the prawns turn pink, divide between two bowls and garnish with the coriander.

We are both lovers of Thai food but it’s not something I have really made before.  We have always had this dish when eating out and love the hot and sour flavour so I thought I would give it a go and boy am I glad I did.  This soup is so flavoursome and has a real kick, definitely something to have when you are getting a cold, it will clear it straight up!  Whilst I have used pho broth you can use a chicken stock cube if you are unable to find the broth, I got mine from Ocado.  In the recipe, when I refer to bruising, basically this means you use the flat of a large chopping knife and bang down, bruising the ingredient.

I can honestly say this was on a par, if not better, than a lot of similar soups we have had in restaurants, you can swap the seafood for chicken or tofu, this is my version, I hope you enjoy.

Spicy rice with chicken and prawns

Spicy rice with chicken and prawns

• 200g basmati rice
• 150g cooked edamame beans
• 400ml vegetable stock
• 2 tbsp curry paste  
• 1 large carrot, grated
• 1 red pepper, thinly sliced
• 2 spring onions, cut into thin strips
• 1 chicken breast
• 3 eggs, beaten
• Small pack of cooked prawns
• Handful of chopped coriander
• Knob of butter

Cook the chicken breast in the oven for around 20-30 minutes until cooked through.  Once cooled slightly, chop into small bite sized pieces.

Pour the vegetable stock into a saucepan, add the curry paste, I used red Thai curry paste but you can use your paste of preference, tip in the rice, stir through and bring to the boil, cover with a lid and leave to,simmer for around 10 minutes until almost tender and the liquid has been absorbed.

Melt the butter in a large frying pan, add the rice, carrot and beans, stir through and cook for a few minutes.  Add the beaten eggs and allow the egg to colour, add the chicken, prawns and half of the peppers and spring onions, stir thoroughly, this will break up the egg, cook for a few more minutes to warm through the chicken and prawns, add a handful of chopped coriander, mix and serve.  Top the dish with the reserved peppers and Spring onions.

This is a great little dish and will feed 2-3 comfortably.  I think next time I will add some fresh chilli to the dish as I do prefer more of a kick but by using whichever curry paste you prefer you can cook to your own liking and heat preference!