RECIPE – TOM YUM SOUP!

Fancy a delicious spicy delight – which can be prepared in a jiffy and cost you very little? Well…we might just have what you’re after – Tom YUM Soup – our take on a Thai taste sensation with a kick! For those who prefer a milder taste, we’ll let you know how to reduce the fire in this dish as well!

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What you need:

GINGER – CHILLI -GARLIC -SPRING ONIONS -LIME -LEMON GRASS (IF YOU HAVE IT BUT NOT ESSENTIAL)

TOM YUM PASTE (can be bought from Wing Yip http://www.wingyipstore.co.uk/p-10148-tom-yum-deer-inst-sour-paste.aspx – this is the best one!)

MUSHROOMS

PRAWNS (optional)

CHERRY/WHOLE TOMATOES

CORIANDER

SOY SAUCE

NOODLES (OPTIONAL)

COCONUT MILK (OPTIONAL)

CHOP the ginger, chilli, garlic, lemongrass and a handful of coriander,  and gently fry in oil (sesame is good but whatever you prefer) with 1 – 2 teaspoons of tom yum paste (the more paste you add the spicier it will be but if you’re cooking for more than two you’ll need to ratio to the amount of water you use.)

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FRY: After 2-3 mins of frying the ingredients pour in water. You can fill the bowl you want to eat from and add 1.5 of water. If you’d like a coconut/milder version of the dish – add half a can of coconut milk at this stage too and less water. A dash of fish oil or/and soy sauce seasons the soup.

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SLICE: Whilst you let it simmer slice the mushrooms and half the cherry tomatoes and limes. Add the mushrooms and limes to the water and this is when you can add prawns as well if you’d like.

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ADD: For a more filling soup also add in some noodles of your choice and let them cook in the broth.

Let the mushrooms/prawns cook and add the tomatoes and more fresh coriander right at the end.

SERVE in a small oriental bowl if you have one and enjoy! WARNING: you will feel warm after this dish – a unique feeling for those of us in UK at the moment!

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YUM YUM SOUP!

In the words of Joey..mmmm noodle soup:

(Would quite like this for lunch now!!)

M+R+M

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