|Thai tom yum soup|
I am asking you to make some Thai chilli paste (nam prik pao) right now. It is a fabulous foundation of a whole number of dishes - perfect in stir fries of rice, noodles or vegetables. It makes a great dipping sauce or a topping for burger and is lovely here cooked through a spicy hot and sour soup. There's not much that isn't improved by a dollop of nam prik pao (well maybe custard perhaps, although I am sure there is some enterprising gastronaut out there prepared to prove me wrong!)
|Thai tom yum soup|
This is often my go-to meal when I have roasted a chicken for Sunday lunch. But I am asking you to think about it this Christmas. If you are wondering what to do with your Christmas debris and leftover detritus , the turkey carcass goes into the stockpot with some veg and herbs for a gentle simmer and to create the foundation of the soup. A little of the leftovers stripped off tops the whole dish off, making this soup a versatile and frugal meal, as well as a perfect way of dealing with Christmas leftovers.
Skill level: Easy
Preparation time: about 1 hour
nam prik pao sauce (Thai chilli paste)
1 tbsp vegetable oil
1 litre stock (chicken or vegetable)
1 x lemongrass stick, bruised/smashed (if using lemongrass paste, you will need about 1 tsp)
5 x kaffir lime leaves (dried ones work as well as fresh)
crisp vegetables, julienned (I use a mixture of oyster mushrooms, red pepper, carrots, celery and baby
2 tbsp light soy sauce
2 tbsp fresh lime (or lemon) juice
1 tsp sugar, to taste
salt, to taste
leftover roast chicken
a handful of mangetout
cooked soup noodles (optional)
fresh coriander, finely chopped, to serve
- Heat the oil in a large saucepan.
- Add about 2 tablespoons of the nam prik pao and gently fry. Stir constantly until the sauce thickens and darkens in colour. It should be a dark, reddish brown colour.
- Add the stock and stir through. Bring to the boil and then reduce to a simmer.
- Add the vegetables (except for the mangetout), lemongrass and kaffir lime leaves. Gently simmer for about 10 minutes.
- Add the soy sauce and lime juice and check the seasoning. You may need to add a little sugar (about 1 teaspoon) and some salt at this stage. (It will depend on how salty your stock is).
- Add the cooked meat or fish if using, as well as the soup noodles and mangetout. Cook for another couple of minutes until the added ingredients are warmed through.
- Serve garnished with a little chopped coriander.
- If I am using meat or fish, I do like to use a couple of tablespoons of the uncooked nam prik pao sauce to marinate for a couple of hours (or overnight).
- Substitute store-bought Thai chilli paste (nam prik pao) or tom yum paste instead of making your own.