Tom-yum soup with noodles
This sweet & sour hot soup, takes no time to knock up, has a vivid colour and lots of goodness going on in it. I’ve cheated a bit by buying a Tom-yum jar which helps speed things up but everything else just gets thrown in the pot besides of the grilled salmon. I’ve used peas in this recipe but mange tout or green beans work just as well. I think the more colour the soup has the more exciting it will be to eat.
Servings: people
Ingredients
- 1 whole Onion diced
- 3 cloves garlic minced
- 10 grams ginger grated
- 1 whole lemon grass stem crushed
- 1 whole Red Chilli sliced
- 1 tin Coconut milk
- 1 stock cubes fish stock 400ml
- 13 grams Tom-yum paste tablespoon
- 3 whole Spring onions
- 100 grams Peas
- 100 grams Noodles
- 200 grams Salmon
- 100 grams Prawns
- 5 ml Vegetable oil teaspoon
- 1 whole Kaffir lime leaf
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Prep Time: 15
Cook Time: 15 minutes
- Heat the vegetable oil. Then fry the onion, garlic & ginger for a couple of minutes or until soft.
- Add the lemon grass, lime leaves, chilli, coconut milk, tom yum paste and fish stock.
- Bring to the boil, then reduce to a simmer for about 10 minutes to let all the flavours infuse together.
- Prepare the salmon and grill for about 5 minutes or beginning to flake. Let is stand. Add the noodles and prawns if you are using them, followed by peas..
- Tip the salmon in and dress with fresh coriander and serve.
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