TOM YUM SOUP

 

We had Cathy and Nigel over for a meal on the 14th July, and although Fête Nationale dinner was far from French.  A very far eastern feel about it, and this easy and tasty soup started the meal off. It is so easy and you can prepare it before hand and then just add the prawns at the last minute:

Main course was another eastern favourite Daegi Bulgogi.

INGREDIENTS

440 g Raw Prawns
2 fresh lemongrass stalks
4 fresh or dried kaffir lime leaves, or 1 tablespoon finely grated lemon zest
1.2 litre chicken stock Sheila used  Asian stock for Pho available from Asian shops It makes for a lighter more fragrant stock
1 tablespoon fish sauce, or salt, to taste
3 tablespoons lime juice, or to taste
1 teaspoon chile paste nam prik pao.
1 can straw mushrooms, or 12 medium fresh mushrooms
3 fresh hot green chiles, for garnish
3 tablespoons fresh coriander leaves

METHOD

Wash the raw shrimp, then peel and devein, saving the peelings. Wash the shrimp again, drain and pat dry. Cover and refrigerate.

Cut each lemongrass stick into 3 (2-inch) pieces, starting from the rounded bottom end; discard the straw-like top. Lightly crush the 6 pieces with a heavy pestle, a mallet, or the blade of a knife.

Combine the lemongrass, kaffir lime leaves, the stock, and shrimp peelings in a pan. Bring to a boil. Lower the heat and simmer very gently for 20 minutes. Strain this stock and return to the rinsed-out pan.

Add the fish sauce, lime juice, and chile paste. Stir and taste again, adding more fish sauce or lime juice if required.

Drain the straw mushrooms and add them to the seasoned stock. If using fresh mushrooms cut into quarters, drop into lightly salted boiling water, and boil for 1 minute. Drain and add to the seasoned stock. (The soup may be prepared to this stage several hours ahead if necessary and refrigerated.)

Prepare the garnishes shortly before you are ready to serve the soup. Cut the green chilies into very fine rounds, and wash and dry the cilantro leaves.

Just before serving, heat the stock with the mushrooms in it. When it begins to bubble, drop in the peeled shrimp. Cook over a medium heat for about 2 minutes or just until the shrimp turn opaque.

Serve the soup immediately in individual bowls, garnished with the green chiles and cilantro leaves.

Original recipe Madhur Jeffrey Far Eastern cookery

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