Tom Yum Soup

Until 5 years ago I had never heard of this! My partner introduced it to me. Now I absolutely love it! I have to be honest and say that I don’t really use a recipe. I usually go to Countdown and get this ready make packet. Which comes with, dried kafir lime leaf, galangal and lemon grass. As well as chilli paste, fish sauce and soy sauce. I can’t seem to find a photo of it unfortunately. But it is in the international section, usually tucked away and only at the large countdowns. If you can get your hands on it, grab a few packets, you won’t regret it!

Two key things that I do when I make tom yum is add tomatoes and serve it with rice. I’m not sure how common this is but that’s how my partners mum has made it and that’s the way I like it!

The key to this soup is the balance of flavour, hot, sour and sweet. Tweek the amounts listed below to get the right balance, add more of less depending on what you like.

For the soup in the photo above this is what I used:
Serves 2 – 3

  • Thumb sized piece of Galangal
  • 3 Kafir lime leaves
  • 5 to 10cm piece of lemon grass
  • 3 cups of chicken stock
  • 1/2 chilli
  • 1 Tbsp Worcestershire sauce Β or Fish sauce
  • 1 Tsp lime juice
  • sugar
  • 1/2 tin or tomatoes juice drained
  • coconut milk
  • Spinach
  • Bean sprouts
  • Leftover chicken

Instructions:

  • Put galangal, lime leaves, lemon grass, chicken stock and chilli into a pot and simmer over low heat for 15- 20mins fo flavours to infuse.
  • Then add worcestershire sauce, lime juice, sugar (to taste), tomato juice and coconut milk. Boil over heat for 5-10mins then taste and add any extra’s to taste.
  • In a bowl arrange chicken, spinach and bean sprouts in a bowl and pour boiling soup over.
  • Serve with rice or noodles or as is.
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