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Tom Yum Soup
Tom Yum Soup
Packed full of the hot and sour flavours you would expect from a tom yum, this is a robust soup that is perfect for a starter or main course.
Ingredients
- 400 g cooked seafood selection 1 pack
- 1 ltr chicken stock
- 6 sticks lemongrass lightly crushed
- 1 handful fresh coriander chopped
- 110 g ginger peeled and sliced
- 8 whole tomatoes quartered
- 6 whole kaffir lime leaves
- 2 whole limes juiced
- 3 whole red chillies thinly sliced
- 75 ml fish sauce
- 75 g palm sugar use brown sugar if necessary
- 1 whole lime cut into wedges
Instructions
- Place the stock and water in a large pan over a high heat and bring to the boil.
- Add the lemongrass, coriander, ginger, tomatoes, lime leaves, lime juice and red chillies, and return to the boil, then simmer for 15-20 minutes.
- Add fish sauce and palm sugar, continuously tasting until you find the right balance of hot and sour to suit your tastes.
- Add in the defrosted seafood selection and simmer for a couple of minutes until warmed through. Remove from the heat and serve, garnishing with lime wedges.
Notes
Stir in a can of coconut milk for a smoother Tom Ka recipe, better for little ones who may find this too spicy. Â Â
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