Asa’s Tom Yum
After visiting Thailand, Asa took a taste of it home with his version of Tom Yum!
1 hour to prepare
Serves 4Print Recipe
- 5 banana shallots
- 5 garlic cloves
- 1 inch galangal (or fresh ginger)
- 2 lemongrass
- 4 tsp shrimp paste
- 2 handfuls of coriander stalks + leaves for garnishing
- 4 Kaffir lime leaves
- Peanut oil for frying
- 1 litre of veg or chicken stock
- 1 birds eye chilli
- 20-25 prawns or 4 of your prefered cuts of chicken
- 1 star anise
- 3 tsp Sichuan pepper
- 8 tbsp fish sauce (nam pla brand), to taste
- 5 limes, juice & zest, to taste
- 3-4 tsp palm sugar, to taste
- Small knob ginger, shredded
- Handful of cherry tomatoes
- Egg or udon noodles
- Shredded spring onion for garnishing
- Toasted cashew nuts for garnishing
- Finely chopped red chilli for garnishing
- Start by throwing in banana shallots, garlic, galangal (if you cant find this fresh, use ginger) lemon grass, shrimp paste, coriander stalks and Kaffir lime leaves (which freeze really well) in a blender.
- Cook that off in a large pan with a glug of peanut oil then add veg or chicken stock along with a birds eye chili just slit down lengthways.
- Cook slowly for about half hour, let it cool, then pass it through a muslin cloth to get a really clean stock, removing oil that settles on the top. You can keep this in the fridge if you want.
- Meanwhile, steam your chicken or prawns with some more coriander stalks, the star anise and Sichuan pepper. Then shred the chicken when cooked.
- Now add to the broth; fish sauce (nam pla, the squid brand is the best one) the juice and zest of four limes, palm sugar and season all to taste. Pop in some the shredded ginger and cherry tomatoes.
- Get some Chinese gift bowls, or other large, noodle bowl and place some cooked noodles, either egg or udon, in the bottom, top with the chicken or prawns, pour over the broth and add some shredded spring onion, coriander leaves, toasted cashew nuts and shredded chillies to garnish.