Go to any thai restaurant anywhere in the world and you should see this. it's a classic dish thats both spicy and sour but embodies all the flavours thai cooking is famed for. The best kept secret is that this takes literally five minutes to prep and cook. I don't normally advocate the use of shortcuts in cooking but i've made this soup numerous times now using this method and it tastes every bit as good as it does in my favourite restaurant.
This a great way to pad out a chinese meal when you have friends over. make a pot of this and you should be able to order less food, saving you money. Last time i did this most of my guests had two bowls. And as if you need further testimonial, even my teenage sons like it.
Step 1: Ingredients
All you need is a saucepan of hot water, broccoli, quarter cut mushrooms, a handfull of prawns and a jar of tom yum soup paste from any good thai shop. Note... This dish can be made with any seafood, i.e. squid, monkfish, scallops (or is that scollops).
Step 2: Preperation
Boil enough water in a saucepan to serve the required hoardes.
cut the broccoli into florettes and put in the water.
bring back to boil, cover and allow to cook through for 2-3 mins
meanwhile, quarter cut the mushrooms. Add these when the broccoli has slightly softened.
after another 2-3 mins add the prawns.
Immediately add about two tablespoons of tom yum soup paste and stir in. It wont look that appetising at this stage so dont worry. cover again and allow to simmer for a few minutes. Theres not really any hard and fast rules in my kitchen, when you think its ready, it probably is.
Step 3: In Go the Prawns
Yup, there they go
Step 4: The Magic Ingredient
Add the tom yum paste. Youll get to know how much you like to add. A lot will depend on the brand. Some pastes can be quite strong which is great if like me you like spicy food. I've experimented with the taste by putting less paste in to reduce the kick, but it just waters the flavour down. Best find a paste you like and stick to it.
Step 5: Taste It and Love It
This is a great soup for winter especially to impress your friends with your asian cooking skills as it is full flavoured and tastes like its taken ages to make. Hope you like it as much as we do.