Tom Yam is a classic Thai soup and this recipe makes it extremely easy and quick to prepare without compromising on flavours, complexity or indeed heat.
500ml Chicken Stock (I used Marc Pierre White’s chicken pots, which are perfect for this)
3 Birds Eye Chillies, halved and slightly crushed
5g Dried Lemongrass (used a fresh lemongrass stalk bruised)
3 Whole Kaffir Lime Leaves
5g Sliced Galangal (used Bart galangal in sunflower oil)
6 Large Fresh Prawns whole
100g Mushrooms sliced
4 Tablespoons Lime Juice (I find this is roughly equivalent to 2 juicy limes)
1 1/2 Teaspoons) Fish Sauce
1. Prepare the prawns by removing the heads, legs, and peeling. Leave the tails on. I used Waitrose frozen tiger prawns which came shelled already.
2. Bring the stock to the boil, and add the galangal, lemongrass, and kaffir lime leaves. Break the chillies in half and crush them with the handle of a knife (or a pestle) before adding them to the soup.
3. After 2 – 3 minutes, add the prawn and the mushrooms and bring to the boil again.
4. Add the fish sauce and then remove from the heat. Finally add the lime juice to taste. Add more fish sauce or lime juice to taste. Garnish with fresh coriander and serve immediately.
I made this as a combination of two recipies for a creamy butternut squash soup. It came out truly amazing and I just have to make a note of what I did to recreate it exactly next time.
Preparation time: 20 minutes
Cooking time: 50 minutes
Total time: 70 minutes
500ml Chicken or Vegetable Stock
800g-1kg Butternut squash, seeded and peeled
4 tbsp Olive oil
4 small Thai chillies choppped
1 tsp Ground cumin
1 tsp Garam masala
6 Garlic cloves, peeled, whole
1 Onion, peeled and chopped
1 large piece of ginger (about 10cm) very finelly chopped
400ml Coconut milk (1 can of Waitrose half-fat)
1 Lime, juice (I used half a lemon)
Double cream, to serve
Fresh basil leaves
Fresh Thai chillies chopped
Preheat the oven to 200°C, gas mark 6. Cut the squash into 5cm chunks, drizzle with 2 tbsp olive oil and toss with the chillies and spices. Roast for 20 minutes than scatter over the garlic and roast for a further 20 minutes or until tender.
Meanwhile, heat the remaining olive oil in a large saucepan; add the onion and ginger, cover, and allow to soften. Saute for about 10 minutes. Add the roasted butternut squash, stock and coconut milk. Simmer for 10 minutes, add lime juice or lemon juice to taste and season. Liquidise with a handheld blender or a processor.
Serve with a drizzle of double cream, add fresh basil and chilli to garnish the soup.
This is one of my favourite soups but I always thought it would be too complicated to make at home. I love the fragrant broth with galangal and lemongrass and a kick of bird’s eye chilli.
Serves 4, Ready in 30 minutes
25g tamarind pulp (I used tamarind paste from waitrose, it seemed to work but will try to get pulp next time to see if it makes any difference)
1 tsp sunflower oil
1 tsp palm sugar
2 garlic cloves, finely sliced
1 litre fish stock
2 lemongrass stalks, outer layer discarded and finely sliced
5cm piece galangal, sliced
2 fresh or dried kaffir lime leaves
1 red bird’s eye chilli, sliced
250g raw king prawns, peeled, deveined with tail shells left on
Juice of ½ lime
2 tbsp Thai fish sauce (nam pla)
1 spring onion, sliced
Handful fresh coriander leaves
Put the tamarind pulp into a bowl and pour over 125ml hot water. Set aside for 10 minutes. Heat the oil in a large saucepan and add the palm sugar and garlic. Stir-fry for 1 minute.
Tip To freeze: Freeze at the end of step 2 for up to 2 months. Thaw and complete the recipe to serve.
Pour in the stock and bring to the boil. Reduce the heat to a simmer. Strain the tamarind liquid into the pan and add the lemongrass, galangal, lime leaves and chilli. Simmer for 15 minutes.
Add the prawns and simmer for 2-3 minutes, until pink and cooked through. Stir in the lime juice, fish sauce, spring onion and coriander. Serve straightaway.
This is a summer favourite, tasty, filling but still light despite the coconut milk. I found it a few years ago in delicious magazine. The key for this dish is timing and preparation. It’s worth it.
Ready in about 40 minutes
1/2 x 250g pack dried medium rice noodles (if you can’t find medium rice noodles, use ready-to-stir-fry rice noodles and add directly to the laksa in step 3.
1 medium aubergine halved lengthways and cut into 5mm slices
2 tbsp olive oil
2 tbsp Thai red curry paste (I use Mae Ploy red curry paste, which is robust and perfect for this dish)
400 ml can reduced-fat coconut milk (my local Waitrose use to sell it, it can be hard to find so full fat has to do sometimes)
600 ml hot chicken stock
4 small skinless chicken breasts
1 lemongrass stalk bruised
150g sugar snap peas halved lengthways
1/2 tsp soft brown sugar
grated zest and juice of 1 lime plus extra lime wedges to serve
good handful of fresh basil leaves
1. In a wide bowl, cover the noodles with boilidng water and set aside for 5 minutes to soften. Drain, refresh in cold water and set aside.
2. Meanwhile, preheat the grill to high. Put the aubergine on a baking tray, brush with the oil and season with salt. Grill for 4-5 minutes each side, until golden. Drain on kitchen paper.
3. Stir-fry the curry paste in a large pan or wok over a medium heat for 1 minute. Stir in the coconut milk and stock and bring to a simmer. Add the chicken and lemongrass, cover and simmer for 10-12 minutes or until the chicken is cooked. Lift out the chicken with a slotted spoon and shred (I use two forks to do this, just like you see waiters in chinese restaurants shred crispy duck.)
4. Return the chicken to the pan with the sugar snaps and aubergine. Simmer for 2 minutes, then stir in the noodles, sugar, zest and juice, and most of the basil and heat through. Season and ladle into bowls. Garnish with lime wedges and the remaining basil leaves.
Wine note: A Kiwi Sauvignon Blanc goes well with this as does Australian Viognier.