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Saturday, 28 June 2014

Prawn Tom Yum

I found some little Chinese bowls in Oxfam yesterday, and it inspired me to make something to go in them for dinner. OK, so Tom Yum is Thai... but sod it. This soup is hot and sour and really easy to make, but it's technically my variation of it, because SPAR didn't have all the ingredients. 
They did have these delicious little wasabi crackers though to munch on in the meantime. 

To make I used:

King prawns
Chicken stock
Mini corn & mange tout 
Fresh Chillies
Chilli paste
Soy sauce
Sesame oil
Soba noodles

First chop up the mushrooms, coriander, chilli, garlic, peppers and ginger and set your prawns in a bowl to defrost if they need it. 


Heat up the sesame oil and gently fry everything you've chopped up plus the chilli paste to make your base. Save half of your coriander, the mini corn and the mange tout to add in later. You could probably use dried herbs here too, but the fresh option really adds a bit of extra vibrancy at the end.

Once it's all nice and soft, tip into a deep pan and pour in the chicken stock, another glug of sesame oil and a dash of soy sauce. Tasting here is important - depending on how much water you add, you might need to increase the strength of your stock with another cube. If it's a bit salty or strong, don't worry - the noodles will counteract this a bit. Squeeze your limes up and add them into the pot too and leave it to bubble for a while.

To go with the soup, I decided to make some sundried tomato and Parmesan bread. It's not as difficult as it sounds! I just took a baton of french bread, added slices all the way down and melted a stick of sundried tomato and Parmesan butter (ha - told you it was easy!)
Brush the bread with the butter, and pop in the oven for 10 minutes before serving. 

Check back in on your soup, and if it tastes flavoursome enough, add in your mini corn and mange tout, and let it simmer for 5-10 minutes until it's soft but with a bit of a crunch. If not, leave for a bit longer or add in a bit more stock/soy etc. 

Tip in your noodles and prawns for the last 5 minutes and at the last second, stir in the other half of your coriander leaving a few sprinkles for garnish. 

Whip out your bread, and serve in big bowls with lots of kitchen roll for the prawns!

In the end, the soup was just too big for my little bowls. Oh well, we found a use for them!

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