Tom Yam (Traditional Thai Soup)
Lately I've been missing Thailand and sometimes it really hits me that this time last year I was happily living and working there. Since coming back though I'd layed off the oriental food for a while, my cravings have tended towards traditonal British grub or mediterranean food, both of which are quite hard to find in South-East Asia.Last weekend I went to visit my Dad who is currently quite poorly and spending some time in hospital, so I decided to cheer him up with a delicious traditional Thai recipe known for it's immune boosting properties and it's ability to fight off colds and viruses. So much so that it's even been subjected to scientific study. I realise that most people would consider the cold and flu season to be over but I still think this is a great summer recipe packed full of mouth-watering aromatic flavours. Hopefully it will keep any summer sniffles at bay leaving you free to make the most of the sunshine (if/when it returns).
What you will need:
- 3 pints chicken stock
- 4 sticks of lemongrass, lightly crushed
- 1 bunch coriander with roots, crushed
- Tom Yum Paste
- 10 or So cherry tomatoes
- 3 Cloves of Garlic finely chopped
- 1-2 limes, juice only
- 3fl oz tamarind water
- 3 red chillies, thinly sliced
- 3fl oz fish sauce (nam pla), or to taste
- 3oz palm sugar (available from Asian supermarkets), use brown sugar if unavailable
- Pak Choi (optional)
- 1 can on coconut milk
- 1 Large bag of frozen tiger prawns (shelled and gutted)
