Tom yum soup.

Tom yum soup

So i got home yesterday (same studio, same session as day before) at the earlier time of 4.30pm. For me this is a funny time to get home. It’s to early to start relaxing for the evening, but a bit to late to start doing any work of any kind. (besides, my brain was a bit fried again from piano keyboard/computer screen staring).
The weather also added to the confusion. It appeared warm, pleasant and sunny, but was actually to chilly to go and sit outside and enjoy the sunshine, and to windy to consider a barbeque.

I could, of course have watched the World Cup, but unfortunately I’d been listening to the radio in the car and heard the tournament’s most tedious game yet (Ivory Coast v Portugal) grind to a start, so didn’t really fancy that.

So I sat at the computer for a bit and perused some food blogs.
I’d more or less decided that our dinner for the evening was going to be Italian of some kind, when I took a glance at the fantastic Tamarind and Thyme blog, and was immediately craving Asian food of the noodle soup variety.

A quick visit to the supermarket ensued and this is what I threw together:

Ingredients:

  • 2 boneless skinless chicken thighs
  • 10 raw king prawns (shell on but head removed)
  • 2 portions dried egg noodles
  • 2 pints of chicken stock
  • 4 chestnut mushrooms
  • a few florets of broccoli
  • 1 carrot
  • 4 birdseye chillis (or to taste)
  • 2 stalks lemon grass
  • 2 cloves garlic
  • 1 tsp tamarind paste
  • 3 kaffir lime leaves
  • Juice of 1 fresh lime
  • 1 tsp brown sugar
  • 1 tblsp Thai fish sauce
  • 3 tsps tom yum paste
  • 2 handfuls beansprouts
  • 2 spring onions and some fresh coriander to garnish

Method:

Slice the chicken thighs thinly and place into the pan of simmering stock.

Add the garlic, chillis, tamarind paste, tom yum paste, lemon grass (bruised), Kaffir lime leaves, sugar and fish sauce.

Leave to simmer for 10-15 mins. Meanwhile chop the mushrooms, carrots and broccoli to the desired size.

Add them to the soup. Simmer for another 5 mins.

Boil the noodles in water for 4-5 mins (or according to instructions) and drain.

Add the prawns and lime juice to the soup, and wait till the prawns turn pink.

Arrange the noodles in the soup bowls, with the beansprouts, then ladle on the hot soup.

Serve, garnished with chopped spring onion and fresh coriander.

Served out