Tom Yum Goong
Hot, sour, spicy, flavoured with the clean flavours of lime, lemongrass and galangal and super low-fat and low-calorie to boot, this prawn soup from Thailand is a tonic for anything that ails you, body or soul. Now, we understand that there are some people who would rather experience chilli as a tingle than a mucous-membrane-shredding out-of-body experience. So we've dialled the heat down by about half this time round though it will still pack a punch. We start with a homemade chicken stock which we infuse with a fresh herb and spice paste; after it has imparted its flavour, we strain the soup, add crushed lime leaves, straw mushrooms and coriander then chill it, before putting in peeled green prawns and freezing the lot to keep the prawns spanking fresh. When you want to use it, just let the soup defrost completely then heat till piping hot. By the time the soup is steaming, the prawns should be just cooked - pink and opaque. Serve as is, with some fresh additional coriander, for a super low-carb, low-calorie dinner or you could bulk it up with some rice noodles.
free-range chicken stock (bones, feet, carrots, celery, onion, garlic, parsley, pepper), lemongrass, galangal, garlic, red onion, coriander, prawns, straw mushrooms, kaffir lime leaves, fish sauce, chilies, lime juice, salt, sugar.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Sulphites .
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
|PER 100G||PER SERVE|
Serves one person
Add some chopped Asian greens and noodles to round out the dinner - shirataki noodles if you want to stay strictly Thinner Dinner.