Hey fellow foodies!
Happy New year! Very excited to share this savoury dish with you as my first blog post. I've been a bit sick over the last few days and when I'm sick everyone knows that I'm not that good at taking care of myself, having said that, cue Junaid.
When it comes to Poké bowls, ramen, miso soups etc he knows what's up. He also really hates when I'm sick and decided that I would be patient zero and that the "plague" would start and end with me. Without wasting a moment he came over, ingredients in hand and started whipping up this amazing (and very strong) tom yum soup. I added the noodles myself because I wanted it to be a bit more filling. The beauty about this soup is the different flavours that gentle tickle your tastebuds without clashing at all. The added chillies and spice are very intense but can be substituted for something else, or simply use less if hot and spicy isn'y your thing. I think this is the perfect comfort food and at the same time, the best meal to have when the flu is dawning upon you. I hope you like it as much as I do!
Recipe: Tom Yum soup
1L chicken stock ( 1 heaped tsp. chicken stock to 250ml water)- you can always make a smaller amount
3 sticks lemon grass- lightly crushed
1 handful coriander-chopped
5-10g ginger root- peeled and crushed
4 tomatoes cut into quarters
3 stick spring onion-chopped into small rounds
1-2 tsp. tom yum paste
3-4 tsp. fish sauce
3 chicken breasts- cleaned and cut into chunks
1 handful mushrooms- sliced
Salt and pepper to taste
3 tsp. brown sugar
1 tsp. dry chillies if you want more spice (I use chipotle spice)
1 round of egg noodles
Bring the chicken stock to a boil.
Add all of the ingredients above while on a medium heat. Keeping the chicken, mushrooms and tomatoes separate.
Once the broth starts to boil, add the chicken, mushrooms and tomatoes.
I found that I needed more fish sauce and sugar, so keep tasting to see what you prefer.
Lastly, add the egg noodles, they will cook perfectly in the broth and absorb the mixture.
I hope you like it!