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tom yum

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This weeks recipe inspiration is from a Netflix documentary I am watching at the moment on street food.It’s great viewing and if you have Netflix a must see! The dish of the week is delicious Tom Yum Soup – it’s fast, friendly and delicious – like the happy and smiling Thai cooks make it on the streets of Bangkok.

It is also possible to make a dry version of Tom Yum by making a paste with all the aromatics. Stir fry the meat and veg and add the paste towards the end for a further 2 to 3 minutes of frying. Stir fry with mushrooms, tomato wedges, diced spring onion and Asian vegetables or fresh baby spinach for a healthy, wholesome and tasty quick meal. Serve this over some noodles or rice. Take what’s left over to work or school for lunch the next day.

To enjoy fresh Thai cooking at home, you need only stock up on a few essential pantry ingredients, notably chili paste (frozen, dry flakes or fresh is just as good), fish sauce (Don’s shortcut – use 1/2 an anchovy instead), lemongrass, kaffir lime leaves and lime (or lemon) juice. These same ingredients are used in many Thai dish and for many Asian and South American dishes too.

  • 1 pack fine rice noodles/egg noodles or instant noodles

  • 1 1/4 cups water

  • 1-2 small tomatoes cut into small wedges

  • Add some sliced Zucchini or Asian veg for extra vegetables if you like

  • 6 medium-sized shrimp shelled and de-veined – diced pork. beef or chicken is good too

  • 6 mushrooms or fresh oyster mushrooms cut into halves

  • The Aromatics:
    1 stalk lemongrass, pounded and bruised

  • 5-6 kaffir lime leaves, pounded and bruised

  • 4-5 slices fresh galangal or ginger, pounded and bruised

  • 1 1/2 tablespoons chili paste (or fresh/frozen made into a paste)

  • 1/2 tablespoon fish sauce, or to taste

  • 3 dashes chili powder, or to taste

  • 1 1/2 tablespoons lime juice

  • Coriander leaves for garnishing

  • Prepare the noodles according to package instructions. Drain the noodles, rinse with cold water and set aside in a serving bowl. At the same time, bring the 1 1/4 cups water to boil in another small pot.

  • Add in all the aromatics, follow by the shrimp/meat, veg, mushrooms, and chili. Boil gently until the shrimp or meat is cooked through. Add the fish sauce (or finely chopped fresh anchovy) and the chili powder.

  • Turn off the heat, add in the lime juice. Stir to combine well. Pour the Tom Yum soup over the noodles and topped with some fresh Coriander leaves. Serve immediately to great applause!


Have a great week ahead and happy local food eating.

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