Tom Yum Soup
The key to a good authentic tasting Tom Yum soup is the stock used to create the "broth" supermarkets sell a huge variety of fresh and dried stocks now so its easy to get hold of a good one. For this particular recipee you can use a chicken or fish stock or a bit of both, i prefer a chicken stock as I often find fish stock quite pungent if you haven't made it yourself.
I have called this a "cheats" Tom Yum because if you look up on the internet for a Tom Yum recipe they are usually 2 miles long with a list on ingredients most of which you haven't ever even heard of.
Method
The stock is important choose a fresh one where possible but as I have said before Knors Stock Pots are a fantastic alternative.
You need about a litre of stock for 2 people (but top up with boiling water whenever just ensure its flavoured and seasoned enough)
4 x spring onions, handful of sugar snaps, handful of button mushrooms,5 x baby corn, pakchoi, lime leaves, coriander,1x lime, 1 x red chilli, rice or glass noodles, soy sauce, fish sauce (optional) 2 x chicken breasts.
You can pretty much add anything you like, those are just a few of my choice oriental themed veg!
Boil the stock, add the vegetables, lime leaves, coriander and chilli, cook the chicken in a separate pan seasoned with salt, pepper, small peice of chilli and a splash of soy sauce (dark if possible)
when chicken is cooked add to the broth, cook for a further 5 minutes.
Add noddles and juice of 2 limes 5 minutes before serving.
Serve as it is in small bowls with chopsticks, with some fresh chilli and chopped coriander.
use a small bowl so the rest is left still cooking in its juices and you will find your second serving has changed flavour again!
x
