Speedy Tom Yum Soup Recipe
If you want a quick lunch that is packed with flavour - this is just the ticket! I made this at Airfield Estate a few weeks ago- video below shows how easy it is and quick it is/
Ingredients - serves 4 1 tablespoon vegetable oil 2 tablespoons red curry paste 2 tablespoons fish sauce 3 kaffir lime leaves (if you can’t find use zest from 1 lime instead) 1 stalk of lemongrass, sliced (optional) 1 teaspoon sugar 1 x 400ml coconut milk 1/2 tablespoon soy sauce 500ml vegetable stock 350g sweet potato, peeled and cubed 150g sliced mushrooms 4 bok or pak choi 150g cherry tomatoes or quartered tomatoes Juice of 1 lime 200g pack of vermicelli rice noodles To serve - 1 red chilli, thinly sliced 2 spring onions
Method 1. Heat the oil in a saucepan and fry the curry paste for a minute, then add the sweet potato and fry for 2-3 minutes. 2. Reduce the heat and add the fish sauce, soy sauce, sugar and coconut milk. Bring to a simmer and add the stock. Simmer gently until the sweet potatoes are tender, add the mushrooms about 10 minutes in. 3.While the soup is simmering, cook the noodles per the instructions on the package, drain and rinse in cold water 4. Add the bok choi and tomatoes to the soup and cook for a minute then stir in the lime juice and cooked noodles. Season with more fish sauce if needed.
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