Tom yum noo­dle soup

taste.com.au - - THIS MONTH -

serves 4| prep 30 mins | cook­ing 30 mins

2 tbs veg­etable oil

16 (about 500g) green prawns, peeled, de­veined, heads and shells re­served

6 kaf­fir lime leaves, bruised

5 fresh red bird­s­eye chill­ies, lightly bruised, plus ex­tra, thinly sliced, to serve

4cm-piece galan­gal, thinly sliced

1 stem lemon­grass, bruised, cut into 5cm lengths

4 baby buk choy, quar­tered

80ml ( 13⁄ cup) fish sauce

100ml fresh lime juice 150g dried rice ver­mi­celli or egg noo­dles 100g firm tofu, sliced

4 soft-boiled eggs, peeled, halved

40g roasted peanuts, chopped Mi­cro co­rian­der and lime wedges, to serve

1 Heat oil in a large saucepan over high heat. Add prawn heads and shells and cook, us­ing a wooden spoon to lightly crush the shells, for 3-4 min­utes, un­til shells are red. Add 1.25L (5 cups) water and a pinch of salt. Bring to the boil. Re­duce the heat to medium-low and gen­tly sim­mer, skim­ming any foam from the sur­face, for 10 min­utes to de­velop the flavours. Re­move from the heat. Strain the stock through a fine sieve into a heat­proof jug, press­ing firmly on the heads and shells to ex­tract as much flavour as pos­si­ble. Dis­card the heads and shells. 2 Trans­fer the stock to a large clean saucepan. Add the kaf­fir lime leaves, chill­ies, galan­gal and lemon­grass. Bring to the boil over medium-high heat. Re­duce the heat to medium. Sim­mer for 10 min­utes. Use a slot­ted spoon to re­move the kaf­fir lime leaves, chill­ies, galan­gal and lemon­grass and dis­card. 3 Add the prawns and buk choy to the stock and sim­mer for 2-3 min­utes or un­til prawns are just cooked through. Re­move from heat. Use tongs to trans­fer prawns and buk choy to a bowl. Add the fish sauce and lime juice to the broth and stir to com­bine. 4 Mean­while, cook the noo­dles fol­low­ing packet in­struc­tions. Drain. 5 Di­vide the noo­dles among serv­ing bowls and top with the prawns, buk choy, tofu and egg. La­dle over the warm broth. Sprin­kle with the peanuts, co­rian­der and ex­tra chilli. Serve with lime wedges. PER SERVE • 34g pro­tein • 21g fat (3g sat­u­rated fat) • 31g carb • 7g dietary fi­bre • 471 Cals (1969kj)

tips!

For a time-sav­ing cheat, use 16 peeled green prawns and 1.25L (5 cups) store-bought fish stock. Start the recipe at Step 2. The chill­ies add a tra­di­tional spicy kick to the soup, but you could leave them out or use fewer chill­ies for a milder flavour.

“Tom yum soup is my ul­ti­mate com­fort food. It’s a clas­sic Thai dish that’s su­per-charged with com­plex hot and sour flavours, yet is sim­ple enough to make for a week­night din­ner. Spice it up or down ac­cord­ing to how you like it!” Mar­ion Grasby

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