I love Thai flavours, there is just something magical about the combinations of flavours that are pure magic, this Tom Yum Soup relies on all of the flavours you associate with that part of the world, lemongrass, kafir lime leaf, fish sauce and of course chili all feature in this soup. A soup that takes less than 20 minutes to cook and prepare! Most of the ingredients here should be available from your local Asian store or even well stocked supermarket, being the committed foodie I am I make my own red Thai curry paste, but use what ever works for you, if you have your favourite brand then drop that in here. However if you are interested in making your own red curry paste for this tom yum soup then you can find it here in my Thai Red Duck Curry recipe or you could of course just click here.
As a food blogger or writer or what ever you want to call me this week always comes as a bit of a relief, my social media feeds are chocked full of food, I’m surrounded by the stuff all day long… However I have been overwhelmed by Halloween ‘food’ for the last few weeks and I swear it has been worse this year than any other, it does not help that it is a ‘tradition’ I just don’t get but as far as I am concerned it is responsible for some of the greatest food nonsense I see all year. Yes my news feed will be full of Thanks Giving food for the next few weeks and of course Christmas is looming but in many ways at least those tow traditions mean edible food. Halloween just means making food look like shitty plastic Halloween tat from the supermarket. Anyway rant aside I promise that my site will always be kept a ‘food of the week’ free zone, just good old recipe to fill yer belly for lunch or dinner, no go to the kitchen and make yourself some Tom Yum Soup.
Toast the seeds and pepper off in a dry pan for about 1 minute and then grind in a spice grinder or pestle and mortar.
1 Tsp Coarse Sea Salt.
50g Fresh Ginger or even better Galangal if you can get it, peeled and roughly chopped.
3 pieces of Lemon Grass, remove the outer leaves and coarsely chop.
10 Cloves of Garlic, peeled.
150g Shallot or Onion, peeled and roughly chopped.
Zest of 1 Un-Waxed Lime
1 Tbsp Shrimp Paste
25g Coriander stems, keep the leaves for something else.
Remove the tops of the chilis then add all of the ingredients including the spice mix to a blender then blitz into a fine paste. This will keep in the fridge for a few weeks however it freezes wonderfully and will keep for months!
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