Monday, 5 April 2010

Tom Yum Soup

This soup has become a staple for my Husband's lunch box. He likes the soup really really hot and spicy but you can adjust it to your own taste. And the best thing is it is from Michelle Bridges "Crunch Time Cookbook" so it is also good for you as well!


4 cups water
2 tsp Tom Yum Paste
60g baby corned, halved
50g Shiitake mushrooms, sliced
2 tsp soy sauce
1 bunch baby bok choy, chopped
1 bunch coriander leaves
1 spring onion, sliced
1 lime

  • Place the water in a saucepan and bring to the boil
  • Stir in the Tom Yum paste
  • Add the corn (and any harder vegetables you might be using - see tips) and simmer for 5 minutes
  • Add the mushrooms and spring onions and simmer for a further 5 minutes
  • Stir in the soy sauce and bok choy simmer a further 5 minutes
  • Add the coriander and lime juice just before serving

Just some tips!
  • I use the dried Shiitake mushrooms they keep really well and the simply dehydrate in the soup!
  • I use lime juice not a fresh lime tastes the same but cheaper and keeps well
  • My husband likes it really hot so I add 4 birds eye chillies at step 2
  • I chuck in whatever vegetables I have left at the end of the week
  • It freezes really well!

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