My birthday was at the weekend which meant
bellini cocktails, cake(s), a picnic on the beach (complete with Pan Bagnat
which I’ll write up shortly) and fabulous meals out and about – safe to say
getting into my jeans was not a happy experience. Enter the famous Thai Tom Yum
soup – delicious, filling and with just the right amount of spice to ram any
metabolism back up to speed. I played with this recipe by LEON (my new
favourite cookbook) so that it was to my taste (adding prawns + soba noodles)
but you could add anything - sweet corn, shredded chicken, green beans etc -
once you’ve got the zingy Thai paste and coconut base.
Serves 4
For the paste
3 cloves of garlic peeled
2 sticks of lemongrass, roughly chopped
30g root ginger, sliced
3 lime leaves
1-2 red chillies (hot or hotter), roughly
chopped
2 shallots, peeled
40ml sunflower or groundnut oil (or enough
to wet the paste)
1 x 400ml tin coconut milk
200g frozen peas
150g button mushrooms, sliced
2 medium good quality tomatoes
200g soba noodles
A couple of handfuls of prawns
1 lime
1 spring onion, sliced on a strong
diagonal
1. Blend all the paste
ingredients to a purée.
2. Put into a hot pan and
stir for a few minutes to release the aromas. Add 400ml of water, the coconut
milk and a pinch of salt. Bring to a simmer.
3. Meanwhile, cook the
noodles for 5 inutes in boiling salted water, drain.
4. Turn off the heat and
stir in the peas, mushrooms and prawns.
5. Cut the tomatoes into
thin slices and lay 2 or 3 at the bottom of each warmed bowl. Distribute the
noodles between each bowl and spoon the hot soup over each.
6. Finish with a sprinkle
of spring onions, a wedge of lime and extra chilli if required.
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