Tom Yum Fish Soup
Ingredients:
150 gms Fresh Fish (cut into bite size chunks)
2 Tsp Tom Yum Paste
1 Tsp
Jonathan's Spices Turmeric Powder
1 Tomato (pulped and diced)
2 Tsp Palm Sugar
¼ Onion (diced)
1 Tsp Fresh Ginger (finely chopped)
1 Tsp Freshly Chopped Garlic
½ Cup Fresh Coriander (roughly chopped)
½ Cup Thai Basil and Fresh Mint Leaves
2 Cups Fish Stock (or alternatively use water)
Fresh Mung Beans
TVP Extra Virgin Olive Oil
1 Lime
1 Tbsp Fish Sauce
Ingredients:
150 gms Fresh Fish (cut into bite size chunks)
2 Tsp Tom Yum Paste
1 Tsp
Jonathan's Spices Turmeric Powder
1 Tomato (pulped and diced)
2 Tsp Palm Sugar
¼ Onion (diced)
1 Tsp Fresh Ginger (finely chopped)
1 Tsp Freshly Chopped Garlic
½ Cup Fresh Coriander (roughly chopped)
½ Cup Thai Basil and Fresh Mint Leaves
2 Cups Fish Stock (or alternatively use water)
Fresh Mung Beans
TVP Extra Virgin Olive Oil
1 Lime
1 Tbsp Fish Sauce
Method:
Fry off the onions in the EVOO in a pan or pot, and add the garlic & ginger. Add tom yum paste, turmeric and tomato and cook for 1-2 minutes stirring regularly. Add the stock, sugar and coriander, simmer and then add the fish pieces and continue simmering for 4-5 minutes or until fish is cooked.
To Serve:
Serve portions of soup and fish into deep bowls, garnish with Thai basil, mint and mung beans. Finish with a squeeze of fresh lime juice.
Note: Can add diced mushrooms and sliced spring onions to the soup mixture if wish (both uncooked as they will cook slightly in the hot liquid).
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