Tom Yum Soup (Thailand)

Tom Yum Soup (Thailand)

Each week I post a sweet or savoury, healthy recipe!
 

This Recipe 

While in Thailand, I was determined to do a cooking class; the food is just so good, why wouldn't you want to be able to make it home? 

I've done a few cooking classes around the world now but none quite like this one; we were told to "bash this" and "throw in that" or grab a "handful." I love that! I don't think we used ANY measuring utensils at all. We used a lot of ingredients (which can get confusing) but all of them were laid out in separate bowls to keep it simple. This was my kind of cooking! 

I've preserved the method and spirit of that class with this recipe. There are no measurements except for the broth (because that's the most important item.) Put on some light beachy music and enjoy the process! 

(This recipe is adapted from one by one of my favorite restaurants in London - Mildreds. Mildreds makes phenomenal veggie and vegan food - it doens't matter if you're used to eating meat or not, you will love this place. Visit them if you're in town.) 

Makes up to 4 servings/bowls, depending on size 

 

INGREDIENTS - GET THESE READY FIRST AND THEN SET ASIDE

  • 7 cups or just over 1.5L of chicken/veggie broth mixed with 1 tbsp or 15mL soy sauce
  • 4 tomatoes chopped into big pieces (think 8 pieces or so per tomato) 
  • 2 handfuls chestnut mushrooms chopped in half 

INGREDIENTS - FLAVOR BOWL 1 (put all of these in a bowl before you start cooking)

  • 1/2 yellow onion (can also use red) roughly chopped
  • 1 jalapeño roughly chopped
  • 1 ginger piece (about the size of half your thumb) peeled and roughly chopped 
  • 3 garlic cloves roughly chopped

INGREDIENTS - FLAVOR BOWL 2 (put all of these in a bowl before you start cooking) 

  • Tomato seeds from the 4 tomatoes above (scrape these out with a spoon) 
  • 2 lemon grass stalks smashed open and loosely chopped
  • 3 bay leaves + zest from 1/2 lime (or 5 keffir leaves instead if you've got 'em!)
  • 1 bunch of cilantro/coriander stalks with the leaves removed (put leaves aside for ganishing the finished soup later)

INGREDIENTS - FLAVOR BOWL 3 (put all of these in a small bowl before you start cooking)

  • 1 big spoonful tomato puree/paste
  • 2 big spoonfuls of honey 
  • Juice from 1/2 a lime 

EXTRA - just have these ready as called for 

  • Coconut oil or sesame for cooking
  • Juice from 1 extra lime (for more sour taste, to add after cooking everything)
  • 2 skillets or pans
  • 1 sauce pan or large bowl 
  • 1 strainer 

     

      Steps 

      Only begin once you have all the ingredients laid out in separate bowls and ready to go as described above. Having done this recipe a few times now, I promise it will make it a lot less stressful! 

      Assuming you've got your first few ingredients sorted (broth, tomatoes and mushrooms), we can now begin the cooking process. Stick with it because you will feel very accomplished at the end: 

      First, heat your oil in a skillet over medium heat until it begins to melt. Add all ingredients in flavor bowl 1 to the skillet. Cook for 2 minutes. 

      Next, add all the ingredients from flavor bowl 2. Cook for an additional 3 minutes, stirring often. Add ingredients from flavor bowl 3 and cook for a final 30 seconds.

      Now, slowly pour the broth into the skillet. Reduce heat to simmer for 15 minutes. While everything is simmering, sauté your mushrooms with some oil in another pan over medium heat until golden brown (about 5 minutes.) Take off burner and set aside until broth is ready.

      Finally, after you've fully simmered your broth mix, strain it into a bowl or saucepan so that just a coloured broth comes through. Add cooked mushrooms, Freshly chopped tomatoes. and coriander/cilantro leaves. You can also squeeze juice from another lime in if you like a more sour taste. Serve immediately and appreciate the technical ability that went into this one! Bem feito! Well done! 

       

       

       

       



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