Tom Yum Soap A famous authentic spicy Thai cuisine.
Damian Goodall: Author of “ The Snake Book, Slip Sliding Away”
1 Stalk Fresh Lemon Grass (Finely Sliced)
2 Cloves Fresh Garlic (Sliced)
1 Tablespoon Fresh Ginger (Sliced)
4 Fresh small red Chillies (Depends on how spicy you like your food)
3 Kaffir Lime Leaves
1 Cup Fresh Coriander (Chopped)
1 Tablespoon Lime Juice
2 Tablespoons Fish Oil
2 Chicken Stock Cubes
2 Tablespoon Tom Yum Paste
4 Mushrooms (Sliced)
2 Medium Tomatoes (Quartered)
1 Brown Onion
1 Chicken Breast
8 Peeled Large Green Prawns
Optional: Coconut Milk
Heat 1.5 Litres of water in a saucepan and add the chicken stock cubes. Stir until fully dissolved.
With a pestle & mortar grind half the amount of garlic cloves, ginger, chillies, coriander, lemon grass, lime juice and fish oil into a paste.
Slice the chicken breast into bite size pieces and cook slightly on a frypan.
Place sliced chicken, onion, and mushrooms into saucepan, followed by the freshly grinded paste. Add remaining non grinded garlic, ginger, lemongrass, chillies and lime leaves. A tablespoon or two of Tom Yum Paste can be added to enhance the flavour to your liking. Most Asian grocers sell Tom Yum paste in a jar. Although by adding the fresh ingredients, it really makes this dish rather than just using premade paste.
Do not bring soup to the boil only simmer for 10 minutes. Place green prawns in for 1 minute before serving.
Place quartered tomatoes into serving bowls. Serve Soup into bowl and garnish with remaining chopped coriander. Serves 2-4 People. Optional : You may also add in coconut milk to create a different fragrance.