Tom Yum Soup
Here is my 15 minute version of the beautiful Tom Yum Soup from Thailand. I first tasted this soup nearly 20 years ago in Phuket whilst on holiday with my boyfriend (now my husband 🥰) we were at the most gorgeous restaurant on a cliff and he proposed! So as you can imagine I have very fond memories of this soup. Ok you can put your buckets away 🤣 back to the job at hand. Normally I like to make my own pastes but on this occasion I used good quality shop bought. You can use all sorts of fish or shellfish. Mussels, monkfish, hake, halibut or cod would all work really well. For a heartier version add rice noodles.
The recipe
Tom Yum Soup
Ingredients
To serve
Method
Sizzle the paste in a pan and then pour in the coconut milk. Stir to combine. Add the lemongrass. kaffir lime leaves and stock and simmer for 10 minutes. Add all of the fish/seafood and edamame beans. Bring back to a simmer and cook for 5 minutes. Squeeze with lime and sprinkle with chilli and coriander.
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Sizzle the paste in a pan and then pour in the coconut milk. Stir to combine. Add the lemongrass. kaffir lime leaves and stock and simmer for 10 minutes. Add all of the fish/seafood and edamame beans. Bring back to a simmer and cook for 5 minutes. Squeeze with lime and sprinkle with chilli and coriander.