Soups Recipes - Tom Yam Gung Recipe

Ingredients

• 30ml/2 tbsp groundnut oil

• 300g/11oz firm tofu, diced

• 1.2 liters/2 pints/5 cups good vegetable stock

• 15ml/1 tbsp chili jam

• grated rind of 1 kaftir lime

• 1 shallot, finely sliced

• 1 garlic clove, finely chopped

• 2 kaftir lime leaves, shredded

• 3 fresh red chilies, seeded and shredded

• 1 lemon grass stalk, finely chopped

• 6 shiitake mushrooms, thinly sliced

• 4 spring onions (scallions), shredded

• 45ml/3 tbsp fish sauce

• 45ml/3 tbsp lime juice

• 5ml/1 tsp sugar

• 45ml/3 tbsp chopped fresh coriander (cilantro)

• salt and ground black pepper

Serves 4

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Method:

1. Heat the oil in a wok and fry the tofu for 4-5 minutes until golden, turning occasionally.

2. Use a slotted spoon to remove it and ser aside. Tip the oil from the wok into a large, heavy pan.

3. Add the stock. chili jam, kaffir lime rind, shallot, garlic, lime leaves, two-thirds of the chilies and the lemon grass to the pan. Bring to the boil, reduce the heat and simmer for 20 minutes.

4. Strain the stock into a clean pan. Stir in the remaining chili, the shiitake mushrooms, spring onions, fish sauce, lime juice and sugar. Simmer for 3 minutes.

5. Mix in the chopped coriander and season with salt and pepper to taste. Serve at once.

Note: One of the most refreshing and healthy soups, this fragrant dish would make an ideal light lunch or supper.

Cook's Tip: Fresh kaffir limes and leaves are available from South-east Asian stores. If you cannot find them. use freeze dried leaves, which are widely available. or ordinary lime rind.