A delicious seafood soup bursting with all the flavours of Thailand. You can use salmon or any seasonal white fish you have available.
Chef: Mark Southon. Serves: 4.
2 tbsp lemongrass, finely minced
2 garlic cloves
1 thumb-size piece ginger or galangal, sliced
1 fresh red chilli, sliced
½ cup fresh chopped coriander leaves, stems and root
2 tbsp Golden Sun fish sauce
1 tbsp vegetable oil
1 tbsp Kikkoman soy sauce
½ tsp shrimp paste
¼ cup fresh-squeezed lime juice
3 tsp heaped brown sugar
2 spring onion, sliced
Method: Place all ingredients in a blender and process until smooth.
800ml Foundation Foods chicken stock
150gm prawns, shelled and deveined, (shells reserved)
2-3 tbsp tom yum paste, as above
3 stalks lemongrass, bruised
2 kaffir lime leaves, chopped
½ garlic clove, finely chopped
1 knob galangal, julienne
1 tbsp fish sauce
1 tbsp fresh lime juice
1 tsp black chilli paste
1 squid tube, cleaned and finely sliced
100gm salmon fillet, sliced
1 tomato, diced
110gm fresh button mushrooms, thinly sliced
1 bunch fresh coriander, chopped
1 sprig fresh Thai basil, chopped
1 tsp chopped fresh green chilli
1. Bring the stock to the boil and add the prawn shells, simmer for 15 minutes to flavour the base of your soup. Strain and place back on the heat.
2. Add the paste, lemongrass, lime leaves, garlic, galangal and simmer for 5 minutes.
3. Season with the fish sauce, lime juice, chilli paste, then add the prawns and cook until pink. Add the squid, salmon, tomato and mushrooms just before serving (1 minute).
4. Finish the broth with the herbs and chilli and serve piping hot in individual bowls.