This soup from Thailand is great if you have a cold, as it has a warm spicy heat, and if you leave the fish sauce out is ideal for vegans and vegetarians. If you do eat meat though, you can add sliced raw chicken here to poach for 5 minutes at the end.
Fresh from the garden: lemongrass, garlic, ginger, chillies, coriander, spring onions, limes
Recipe source: adapted from a recipe by David Thompson
· Chopping boards and knives
· Paper towel
· Salad spinner
· Measures – tablespoon, teaspoon
· Mixing bowls – selection
· Serving bowls
· 1.5 litres water
· A clove of garlic
· 3 stalks lemongrass
· 150g assorted mushrooms
· 1 bunch fresh coriander leaves
· 1 sprig fresh basil leaves
· 1 lime
· 1 tablespoon bouillon
· 1 quantity tom yum paste (see recipe)
· 2 kaffir lime leaves
· 1 tablespoon fish sauce (optional)
· 1 teaspoon chopped fresh green chilli (optional)
What to do:
- Fill the kettle to the 1.5 litre mark and set it to boil.
- Peel and finely chop the clove of garlic.
- Cut or strip the leaves from the lemongrass (reserving the leaves for another time) and wash the stalks. Chop them into 10cm lengths and bash lightly.
- Wipe the mushrooms clean with a piece of paper towel, then slice them into very thin slices.
- Wash and spin the coriander and basil leaves dry, then finely chop. Cut the lime into quarters.
- Pour the hot water into the large saucepan and add the bouillon. Bring back to the boil and stir in all the tom yum paste and garlic and cook for about 2 minutes.
- Stir in the lemongrass batons and whole kaffir lime leaves.
- Mix in the mushrooms. Add the fish sauce if using and a squeeze of the lime quarters and simmer for another 5 minutes.
- Remove from heat, sprinkle in the chopped coriander and basil, and ladle into bowls.
Notes: What does ginger smell like? What will you use the paste for?