it's not over 'til it's over: thai tom yum soup

thai tom yum soup

We haven't even got Christmas out the way and I am asking you to think about leftovers. But trust me. A little preparation now will help avoid a whole world of hurt. And apart from all that, this soup can cure the mother of all Christmas hangovers. Trust me, I'm a kitchen witch and I've felt your pain and I have the cure!   

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!)

This Thai tom yum (hot and sour) soup was originally a vegan soup I found in the New Covent Garden Soup Company's Soup and Beyond: Soups, Beans and Other Things (1999). But I do like a carnivorous version with chicken or turkey. It also works very nicely with cooked prawns, salmon, strips of beef and marinated tofu.

This is 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, 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.

Serves 4
Skill level: Easy
Preparation time: about 1 hour

ingredients: nam prik pao sauce (Thai chilli paste) 3-4 tbsp vegetable oil
3 x large garlic cloves, finely chopped
4 x shallots, finely chopped
3 x large red chillies, seeded and roughly chopped (or about 6 Birdseye chillies - depends on how hot you like it!)
150ml water
2 tbsp sugar (I use palm sugar or muscovado) 

soup 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)
150g oyster mushrooms, torn into strips (or finely sliced chestnut mushrooms)
1 x carrot, peeled and cut into thin matchsticks
1 x celery stick, cut into thin matchsticks
½ x red pepper, cut into thin matchsticks
2 tbsp light soy sauce
2 tbsp fresh lime (or lemon) juice
1 tsp sugar, to taste
salt, to taste

a handful of mangetout

soup noodles (optional)

coriander leaves (to garnish)

directions:

1. Begin by making the nam prik pao sauce. Heat a little of oil and fry the garlic over a medium heat, stirring often, until the garlic is a light golden brown. Drain the garlic and return the oil to the pan.
2. Reheat the oil with a little more if necessary and add the shallots. Sprinkle over a little salt in order to ensure that the shallots release their juices. Stir until softened and golden. (This should take about 10 minutes). Drain and retain any oil.
3. Return the oil to the pan and more if necessary. Add the chillies. Cook the chillies, stirring often, until they have darkened in colour.
4. Drain the chillies and place them with the cooked garlic and shallots in a blender. Add the water and sugar and puree until smooth.
5. Heat the leftover oil again in the frying pan (adding a little more if necessary). Add about 2 tablespoons of the nam prik pao sauce from the blender. Stir until the sauce thickens and darkens in colour. It should be a dark, reddish brown colour.
6. Add the stock and stir through. Bring to the boil and then reduce to a simmer.
7. Add the vegetables (except for the mangetout), lemongrass and kaffir lime leaves. Gently simmer for about 10 minutes.
8. 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).
9. Add the cooked meat or fish if using, as well as the soup noodles and mangetout. Cook for another couple of minutes until the noodles are warmed through.
10. Serve garnished with a little chopped coriander. 

tips:

• 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.