Cookin with uZ: Tom Yum Soup

A go-to recipe for my fam. Easy peasy weekday meal.

Tom Yum Soup Recipe

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1 packet Tom Yum Soup mix (Grab the Woolies one for a quick and easy option).

1 can coconut milk

2 Tblsp thai green curry paste

2 tsp tamarind paste

1/4 cup Soy Sauce

2 Tbslp Pad Thai Sauce (optional)

1 packet sugar snap peas

1 packet baby corn

1 packet tenderstem brocolli

1 cup frozen peas

1 cup cherry tomatoes whole (optional)

2 cups diced butternut 

Juice of 1 lemon/ lime

400g chicken breast cut into thin strips OR 2 cups peeled deveined prawns OR 2 cups cubed tofu

2 tsp Garlic & Herb spice

2 tsp crushed ginger

2 tsp ground fennel (barishap)

1 tsp dried chilli flakes

1 tsp fine salt + extra to taste

1 tsp fine black pepper + extra to taste.

1/2 bunch coriander: pluck leaves and chop the stems.

Method:

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Prep protein:

* Mix your choice of protein with all dry spices, ginger and Soy. Set aside for 30mins.

* Heat a large wok on medium to high heat. Add a splash of oil (wok oil/ sesame or olive etc)

* Fry the protein for 7mins, remove and set aside

Soup:

* Add the Woolies Tom Yum soup mix and bring to gentle boil.

* Add 1 cup water to the empty Tom Yum packet and add to wok.

* Add the tamarind, green curry paste, pad thai (if using) and all the veg.

* Add the coconut milk and 1 tin water.

* Reduce heat immediately and allow to cook over medium low until butternut is slightly softer.

* Add the protein back into the soup.

* Add the lemon juice and chopped coriander stalks.

* Bring to a gentle boil, skim off the top film of the soup with a spoon.

To serve:

* Serve with Boiled Noodles, fresh coriander leaves, Paaper (fried samoosa leaves) and chopped chilli mixed with Soy Sauce.