For 12 months, 12 different soups from different countries of the world. I will make an attempt of learning something about the country and learning how to make the soup. I roped Stephen into assisting me. In fact the first month February, Stephen took right over and we went with:
Thailand and Tom Yum Soup.
We even wore yellow! Stephens been to Thailand before so was a great chef and I learned a thing or two! I made dumplings to go with it which was nice but I think the soup would have suited noodles better.
Apologies for rubbish photography. Still getting to grips with new phone camera.
Tom Yum Soup Recipe
I can only dream of (because I've never been there) the bustling canals full of boats and smells and rooftops casting shade over many canoes shuffling up and down the river and in the air there are many smells smoked into my nostrils. Then suddenly one smell hits and lingers. Its gingery and lime and chilli and the fresh prawns of Tom Yum soup!
Lemon Grass
Lime Leaves
Galangal Ginger
Lime juice
Fish Sauce
Chilli paste
Coriander
Prawns
Chicken stock
(Ingredients easy to source from a market and a Chinese food shop)
Begin by creating a chicken stock, either from fresh chicken (delicious and salty) or chicken cubes. You want a good amount of stock as your base for your soup.
Next smash the lemon grass and thinly slice the ginger and add. Crumple the lime leaves and add. Separately mix up your freshly squeezed lime juice and your chilli paste and add a good dash of fish sauce. Once well mixed add to soup. Add prawns and a dash of chopped coriander and once prawns are pink serve with another fresh dash of coriander.
good with noodles!
