Yum Tom Yum

It’s been a cold, foggy, wintery day in Toots today and after a very indulgent week (i have spent the entire week eating and drinking) Elix and I wanted a healthy, warming lunch.

Thai Tom Yum soup it was! Traditionally Tom Yum is made with shrimp paste and seafood – today we used chicken and left out the addition of shrimp paste and it worked well. Now im not sure if there is a standard recipe for this, so the one below might not even qualify as a proper Tom Yum but it was hot and sour as a traditional Tom Yum and hit the spot on this lazy, chilly day.

Serves 2
6 dried chillis – left whole
4 slices fresh or dried galangal
6 kaffir lime leaves
1 lemongrass – shredded
2 Chicken Breasts
500ml Water
4tbsp Coconut Milk
1tsp Fish Sauce
1tsp Palm Sugar
1tsp Soy Sauce
1tbsp Lime Juice
2 portions Rice Noodles
2 handfuls Spinach
Coriander to serve

Bring the water to boil in a large pan and pop in the spices and aromats. Once simmering add the chicken in to start poaching. Mix in the sauces and leave on the heat until the chicken cooks through. The chicken should poach within 10 minutes, add the spinach in and the noodles. At this stage I removed the chicken, shredded it and popped back into the soup.
As with all Asian flavours, check the balance of seasoning – adjust if you want it sweeter, more sour or saltier. If the soup carries too much heat, remove the chillis and add in more coconut milk.
Serve in deep soup
bowls with coriander scattered over for a final bit of colour and freshness.

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