One of my recipes which is considered a ‘big hit’. My nephews always request I make this soup when we are all at the snow at Mt Hotham.
It’s hot and sour and is one of my favourite Thai dishes.
I’ve created this recipe after several ‘trial and errors’.
- 4L water
- 900gm Instant Tom Yum Soup Paste, Penta Brand. (see note)
- 2 bunches fresh coriander (wash well and discard any yucky bits)
- 3 sticks lemongrass, bruised and cut into 2 inch lenghts
- 3 limes, rind finely grated and juiced
- 4 carrots, peeled and sliced
- 1/4 caggage, cut into bite sized pieces (not too small)
- 3 small zucchini, cut in half lengthways and sliced
- 2 red capsicums, deseed and cut into bit sized pieces
- 400gm button mushrooms, wipe clean, trim stalks and cut into quarters
- 500gm broccoli, cut into florets
- 1/2 small cauliflower, break into small florets
- Coriander – Tie 1 bunch tightly together with kitchen string in 2 places.With the second bunch, rip off the leaves (to be used as a garnish) and tie the stalks with kitchen string
- Lemongrass – trim the base and remove dry top bits. Cut into 2 inch pieces and ‘bruise’ the pieces to release the flavour and beautiful aroma. To ‘bruise’ the lemongrass – simply crush the pieces with the base of the knife a couple of times
- To prepare the stock, put the water into a very large pot and add the jar of the Tom Yum paste. Stir well to break up the paste and put on high heat.
- Add the lime juice and rind, lemongrass pieces and the tied coriander. Cover and bring to boil. Then simmer for about 10 minutes
- Add the cabbage and mushrooms, bring to boil and simmer for about 3 minutes
- Add the carrots and capsicum and simmer for around 3 minutes
- Add the zucchini and simmer for a couple of minutes
- Add the cauliflower and simmer for a couple of minutes
- Add the broccoli and simmer for only a minute or so and turn heat off
Serve really hot and garnish with fresh coriander leaves
‘Penta’ brand soup paste is the nicest I’ve tried (you can get it from most Asian grocers). All the other ones tend to have too much fish sauce. My Asian grocer tells me the Penta brand is the one most Thai restaurant owners use in their Tom Yums!