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Tom Yum Soup

by noshnosh (follow)
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Tom Yum is one of the most well known Asian dishes, yet I was blown away with the authenticity and flavour of this recipe when I came across it. The homemade paste is quick and easy to make, and the result is impressive. I defy you to not devour this soup within the night of making it.

This recipe uses chicken, however you are able to easily substitute prawns in for a different taste.

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Makes: 4 servings


2 lemongrass stalks, chopped
2 tsp ginger, chopped
4 kaffir lime leaves
1 bunch coriander stems, chopped (reserve the leaves)
2 bird's eye chillies (to taste), chopped
40g brown sugar
2 tbsp vegetable oil

440g thin hokkien noodles
1 tbsp vegetable oil
2 litre chicken stock
2 tbsp tamarind paste
2 tbsp fish sauce
2 chicken breasts, trimmed and sliced
1 head broccoli, chopped into small florets
12 pieces baby corn, chopped
4 kaffir lime leaves, shredded


Prepare hokkien noodles according to packet instructions. Drain and set aside.

Place all paste ingredients (minus oil) in a food processor and blend until smooth.

Heat vegetable oil in a large pot over a medium heat, and add the paste. Cook until spices start to smell aromatic (about 3 mins).

Pour over stock, stirring well, and bring to the boil. Reduce the heat and bring to a simmer for 10 mins.

Dissolve the tamarind paste in 10 tbsp of hot water before adding to the stock, along with the fish sauce.

Transfer the chicken to the pot and cook until tender and white through. Remove from soup and shred into pieces.

Place the broccoli and corn in the soup and simmer until cooked through.

Return the chicken to the soup and add the hokkien noodles. Allow to mix through for 3 mins, then serve immediately with the reserved coriander leaves and shredded kaffir lime leaves.

#Tom Yum
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