TOM YUMMY

Tom Yum with Prawns

I have wanted to do this for ages. I absolutely love Tom Yum and always made it with a bought paste, until now! A bit of investigation, a little tweaking, and here we have it. The paste is a recipe in its own right and of course will keep for ages in an airtight jar in the fridge and can be used for anything that Tom Yum paste can be used for. So I give you not one, but two recipes…you gotta ‘LIKE’ that kids?

Paste;

NEED:

2 stalks lemon grass, white part only

3 kafir lime leaves

30g galangal

25g Nam Prik Plao (Roasted chilli paste)

2-4 Thai birds eye chillies (I used 2, with seeds)

75g eschalots (about 1 large)

10g gula melacca (melaka? rock pam sugar? jaggery?)

25g fine shrimp paste

20g fish sauce

35g peanut oil

Good handful coriander, roots, stalks, leaves

Juice and zest 1 lime

DO:

Place all ingredients into mixing bowl and blend 30 sec/speed 5 then increase speed and blend a further 1 min/speed 6.

Scrape down sides of bowl and lid and cook 15 min/Varoma/speed 2 with the MC on an angle to allow reduction.

Soup;

NEED:

3-4 cloves garlic

30g ginger

1L water

400g tomatoes chopped

1 birds eye chilli

200g mixed mushrooms

100g baby corn

1kg prawns in shell

DO:

Place all ingredients, except mushrooms, corn and prawns into mixing bowl with cooled paste.

Place prawns into Varoma dish and set into positon.

Cook 15 min/Varoma/speed 2.

Add corn, mushrooms and cook a further 15 min/Varoma/speed 2.

When soup is cooked serve with the following accompaniments;

Shredded Chinese cabbage

Diced tomatoes

Sliced spring onions/shallots

Diced red caspicum

Lots of fresh coriander leaves

Lime wedges

You can pretty much add any other chopped veggies that make it for you! Or add chicken, or pork…I think this might make me a Tom Yummy Mummy!