Tom yum soup
Servings: 4
Ingredients
1 litre hot water
30ml NOMU Chicken STOCK
2 stalks lemongrass, bruised
5cm piece of root ginger
110g fresh Oriental mushrooms, sliced
3 makrut/Thai lime leaves
1 green chilli, finely chopped
1 tbsp fish sauce
1 tsp palm sugar
Juice of 1 -2 limes
12 cherry tomatoes, halved
16 peeled and cleaned prawn tails
Fresh coriander, to serve
Directions
Peel and very finely slice both the lemongrass and the ginger.
Place the hot water and NOMU Chicken STOCK in large pot over high heat and bring to a boil. Add the lemongrass, ginger, mushrooms, lime leaves, lime juice and chilli. Bring the liquid back to a boil, then reduce the heat and simmer for 10 minutes.
Taste the soup and add as much fish sauce and palm sugar as necessary to maintain a balanced salty-sour-hot-sweet taste. Finally, add the tomatoes and the prawns and simmer gently until the prawns are pink and just cooked through.
Serve garnished with coriander leaves and a wedge of fresh lime.
Ingredients
1 litre hot water
30ml NOMU Chicken STOCK
2 stalks lemongrass, bruised
5cm piece of root ginger
110g fresh Oriental mushrooms, sliced
3 makrut/Thai lime leaves
1 green chilli, finely chopped
1 tbsp fish sauce
1 tsp palm sugar
Juice of 1 -2 limes
12 cherry tomatoes, halved
16 peeled and cleaned prawn tails
Fresh coriander, to serve
Directions
Peel and very finely slice both the lemongrass and the ginger.
Place the hot water and NOMU Chicken STOCK in large pot over high heat and bring to a boil. Add the lemongrass, ginger, mushrooms, lime leaves, lime juice and chilli. Bring the liquid back to a boil, then reduce the heat and simmer for 10 minutes.
Taste the soup and add as much fish sauce and palm sugar as necessary to maintain a balanced salty-sour-hot-sweet taste. Finally, add the tomatoes and the prawns and simmer gently until the prawns are pink and just cooked through.
Serve garnished with coriander leaves and a wedge of fresh lime.
Ingredients
1 litre hot water
30ml NOMU Chicken STOCK
2 stalks lemongrass, bruised
5cm piece of root ginger
110g fresh Oriental mushrooms, sliced
3 makrut/Thai lime leaves
1 green chilli, finely chopped
1 tbsp fish sauce
1 tsp palm sugar
Juice of 1 -2 limes
12 cherry tomatoes, halved
16 peeled and cleaned prawn tails
Fresh coriander, to serve
Directions
Peel and very finely slice both the lemongrass and the ginger.
Place the hot water and NOMU Chicken STOCK in large pot over high heat and bring to a boil. Add the lemongrass, ginger, mushrooms, lime leaves, lime juice and chilli. Bring the liquid back to a boil, then reduce the heat and simmer for 10 minutes.
Taste the soup and add as much fish sauce and palm sugar as necessary to maintain a balanced salty-sour-hot-sweet taste. Finally, add the tomatoes and the prawns and simmer gently until the prawns are pink and just cooked through.
Serve garnished with coriander leaves and a wedge of fresh lime.
Ingredients
1 litre hot water
30ml NOMU Chicken STOCK
2 stalks lemongrass, bruised
5cm piece of root ginger
110g fresh Oriental mushrooms, sliced
3 makrut/Thai lime leaves
1 green chilli, finely chopped
1 tbsp fish sauce
1 tsp palm sugar
Juice of 1 -2 limes
12 cherry tomatoes, halved
16 peeled and cleaned prawn tails
Fresh coriander, to serve
Directions
Peel and very finely slice both the lemongrass and the ginger.
Place the hot water and NOMU Chicken STOCK in large pot over high heat and bring to a boil. Add the lemongrass, ginger, mushrooms, lime leaves, lime juice and chilli. Bring the liquid back to a boil, then reduce the heat and simmer for 10 minutes.
Taste the soup and add as much fish sauce and palm sugar as necessary to maintain a balanced salty-sour-hot-sweet taste. Finally, add the tomatoes and the prawns and simmer gently until the prawns are pink and just cooked through.
Serve garnished with coriander leaves and a wedge of fresh lime.
