It’s cooooold! I’m pretty hopeless when it comes to maintaining body warmth. I have been nicknamed the ‘Ice Queen’ by my husband. I’m (almost) sure it has nothing to do with my demeanour, and everything to do with my icy limbs... that I like to warm up by placing them on his body. I find it rather amusing to place my hands up the back of his shirt and hear him squeal “hand’s off you she-demon!” Fun times.
So, if you’re like me and have icicles for hands, I highly recommend a steaming hot bowl of Tom Yum Soup. This dish is super super-easy and you can use any vegetables and protein that takes your fancy; prawns, fish, chicken, tofu or pork. Just don’t forget the chilli.
Chilli is fantastic for increasing your circulation, which is handy in extreme climates, like the tropics or my sub-arctic home. It also gives your sinuses a kick start, clearing the head and subsequently the mind. Chilli also contains vitamin C - right on!
Tom Yum Soup- Serves 4 (or 3 if you like big serves)
- 4 lime leaves, finely sliced
- 1/4 cup of finely sliced ginger
- 2 sticks of lemon grass, one finely diced, the other bruised and knotted
- 2 shallots, sliced
- 2 tablespoons of good quality tom yum paste
- 2 tomatoes, cut into sixths
- 1 cup of broccolini and beans (I used yellow dwarf beans from my garden)
- 2 tablespoons of fish sauce
- 300g of prawns, pealed and deveined
- 2 chicken thighs, cubed
- 1/2 cup of coconut cream
- 4 cups of Rich Chicken Stock, warmed on stove
- 1-2 red chilli’s, finely sliced - to your taste (there is chilli in the tom yum paste)
- 1 bunch of coriander, finely sliced, included stems
- 4 spring onions, sliced into 5cm lengths
- 1 lemon or lime, sliced
- If you’re using chicken, fry until sealed in your stock pot. Once sealed, pour in your warmed stock and mix in your tom yum paste, lime leaves, ginger, lemongrass, chilli’s and shallots. Bring to the boil.
- Once bubbling, toss in your tomato, broccolini and beans. Leave to cook for 2 minutes.
- Add in your prawns, fish sauce and coconut milk.
- Once the prawns are cooked (should take a minute) toss in your spring onions and coriander. Serve immediately with fresh squeezed lemon or lime.
You can leave this soup on a low simmer for a few hours before you’re ready to serve, but hold off adding your greens and prawns - they really need to be added to the soup just before you’re ready to serve. Enoki, oyster and swiss mushrooms are also fantastic additions to this heart warming soup. Enjoy!