Blue Elephant Tom Yam Sour and Spicy Soup |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 2 |
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A friend gave me some sample curry pastes from the company Blue Elephant:Royal Thai Cuisine, and oh joy, they have recipes on the back! This one uses the Tom Yam Chili Paste(Hot), the description reads Combined with lemongrass and galanga, this aromatic paste will give you a hot and sour Tom Yam soup.. . Kaffir lime leaves are available in most Asian supermarkets. Storing it here, when I've made it, I'll update. Ingredients:
500 ml water |
1 chicken stock cube |
5 g galangal, sliced |
1 lemongrass, sliced and crushed |
2 kaffir lime leaves |
2 small red chilies, crushed |
8 mushrooms, quartered |
6 prawns, headless |
1 1/2 tablespoons fish sauce |
20 g chili paste |
1 tablespoon lime juice |
5 g coriander leaves |
Directions:
1. Bring 500 ml water to the boil, add chicken stock cube.
2. Add sliced galangal, lemongrass, kaffir lime leaves, crushed chillies and quartered mushrooms.
3. Bring back to the boil.
4. Add prawns, fish sauce and chilli paste.
5. Simmer until cooked through.
6. Remove from heat, add lime juice.
7. Garnish with fresh coriander.
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