Tom Yummy
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recipe by Tenina Holder https://bit.ly/TheWeekendTable
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- Total Time
- 55mins
-
- Serves
- 6
-
- Calories
- 363
This traditional Thai style hot and sour soup is just what the doctor ordered. With a rich chicken broth and juicy steamed shrimp, every sip brings hints of lemongrass, garlic, ginger and chili.
Inspired by: https://tenina.com/recipes/tom-yummy-recipe updated 24 Sep 2021
Ingredients
-
- Galangal
- 30 g
-
- Lime
- 2
-
- Chinese cabbage
- ½
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- Red bell pepper
- ½
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- Coriander
- as needed
-
- Lemongrass stalk
- 2
-
- Kaffir lime leaves
- 3
-
- Chilli paste
- 25 g
-
- Fresh chilli
- 3
-
- Shallot
- 75 g
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- Palm sugar
- 10 g
-
- Shrimp paste
- 25 g
-
- Fish sauce
- 20 g
-
- Extra virgin olive oil
- 35 g
-
- Coriander
- 7 g
-
- Garlic clove
- 4
-
- Ginger
- 30 g
-
- Water
- 1 L
-
- Tinned tomatoes
- 400 g
-
- Prawns
- 1 kg
-
- Shiitake mushrooms
- 200 g
-
- Baby sweetcorn
- 100 g
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- Lime
- 6 wedges
Tools
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TM5
-
Varoma dish
-
Tm5 bowl
Step preview
- Add lemongrass stalk, kaffir lime leaves, galangal, chilli paste, fresh chilli, shallot, palm sugar, shrimp paste, fish sauce, extra virgin olive oil, coriander and lime to the TM5 bowl
- Blend - approx 30 sec, speed 5
- Blend - approx 1 min, speed 6
- Scrape down sides of TM5 bowl
- Cook with MC in place - approx 15 min, Varoma, speed 2
- Then add garlic clove, ginger, water, tinned tomatoes and fresh chilli to the TM5 bowl
- Add prawns to the varoma dish
- Steam - approx 15 min, Varoma, speed 2
- Then add shiitake mushrooms and baby sweetcorn to the varoma dish
- Cook - approx 15 min, Varoma, speed 2
- Serve
- Garnish with chinese cabbage and red bell pepper
- Sprinkle with coriander
- Top with lime