Tom YUM Goong

Tom Yum derives from the Thai word for the boiling process ‘Tom’ and ‘Yam’ – mixed. Everyone loves a Thai rice noodle dish and this one is fairly quick to put together once you’ve sorted out the curry paste which could be done in advance and even frozen. I have a Kenwood mixer plus spice blender attachment but I had to split the ingredients into smaller portions to get them to blend properly. Once you’re done you have a vibrant green paste which is very appetising. Don’t be tempted to add any more shrimp paste than stated in the recipe, the smallest amount of that overpowers everything. This was supposed to be a soup but for me ended up more like a noodle in sauce dish which was just as tasty. This was another recipe from ‘Gizzi’s Healthy Appetite’.

Ingredients

Serves 4

Curry paste

  • 3 shallots
  • 3 lemon grass sticks / 1tbsp paste
  • 4cm piece galangal/ginger 1 1/2 tsp paste
  • 5 kaffir lime leaves (I used dried but use fresh if you can get them)
  • 3 chilli flakes
  • 1/2 tsp shrimp paste
  • 1 tsp brown sugar
  • 20g coriander leaves
  • 1 tbsp oil
  • 1 tsp lemongrass paste/1 stick
  • 1 cm ginger/ 1/2 tsp paste
  • 3 – 4 garlic cloves
  • 350g plum tomatoes
  • 400ml stock (Massel chicken flavour or vegetarian)
  • 1 lime
  • 3 tbsp fish sauce
  • 5 kaffir lime leaves
  • 12 raw tiger prawns
  • 3 fillets white fish
  • salt
  • 10g basil
  • 10g coriander leaves
  • crispy shallots
  • rice noodles for 4 people

Method

1.) Make the curry paste by peeling and chopping the ingredients and crushing down into a smooth paste.

2.) Peel and finely chop the other lemongrass, ginger and garlic

3.) Heat the oil in the pan and add the ginger, lemongrass and garlic. Cook for 2 minutes then add the paste. Cook for another 3 minutes.

4.) In the meantime, chop up the plum tomatoes. Add them to the pan and cook down for 3 minutes.

5.) Make up the stock, chop the lime in half.

6.) Boil some water, add the noodles to another pan, pour over the water and cook until soft.

7.) Add the stock to the tomatoes then squeeze in the juice of each lime half. Add the fish sauce and the kaffir lime leaves. Cook for another few minutes to let the tomatoes break down.

8.) Chop up the white fish into cubes and add to the pan with the prawns. Cook until the fish is done.

9.) Dice the herbs finely. Drain the noodles and move into the pan with the tomatoes with a slotted spoon. Season with salt and stir.

10.) Garnish with the shallots and the herbs and serve.

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