Tag Archives: Tom Yum Goong

CarolCooks2…Weekly Roundup…The sourdough saga continues…

Welcome to my weekly roundup of posts I hope you have all had a productive week with lots of creative thoughts, no kitchen disasters and if you have please tell…haha

My week started with sourdough starter Take 3…I also found new Green Tea and some beautiful wild rice as I am making adjustments to my eating habits …Day 12 and no sundowners( daily tipple aka booze…Go ME!…being more vigilant on the added sugars and getting really excited as my big boy (son) Numero 1 is visiting next weekend…Yes, I will shed a tear as it has been nearly 3 years although Lily told me I was too old to cry…haha…

Weekly roundup…Let’s begin!

You know the routine by now…Settle down in your favourite chair, grab a drink and enjoy!

great reads a weekly roundup lady with electronic reader

Let’s Begin…

Valentines Day Roses, hearts and flowers and maybe a cuddly toy… I hope you all had a lovely Valentines day with your sweethearts…The cuddly toys and flowers were lining every street and corner here…Outside the schools…Isn’t young love grand???

My darling grandson came home with a bunch of flowers for me…Bless him… I am guessing bought from his lunch money which made them all the more special.

lilac and white flowers wrapped in brown paper

https://carolcooks2.com/2019/02/12/be-my-valentine-13th-february/

The subject of fibre in our diets was the subject of my Healthy Eating post and how most of us fall short of the daily recommended guidelines. Processed foods lack fibre having generally been stripped of all their goodness…white rice, pasta and bread all are low on fibre…Fibre keeps us fuller for longer…so we are less likely to snack…I know it is hard to introduce brown rice, wholemeal pasta and better bread to ourselves and our families…Many kids and adults are resistant to change…Introduce it slowly as the saying goes…Slowly, Slowly catchee monkey…I wrote a post on the subject and the origins of the phrase…Truly…haha

https://carolcooks2.com/2019/02/12/healthy-eating-no-more-diets-fibre-are-you-getting-enough/

Still, on the Valentines theme, my weekly food column over at Sally’s was a valentines menu …Sally picked some of my recipes and collated them and very nice choices she made…Thank you, Sally x

 

https://smorgasbordinvitation.wordpress.com/2019/02/13/smorgasbord-blog-magazine-food-and-cookery-column-with-carol-taylor-st-valentines-day-thai-three-course-dinner/

Time for my weekly Waste Not! Want Not! The subject was plastic and cigarette butts…

Did you know? For 32 consecutive years, cigarette butts have been the single most collected item on the world’s beaches, with a total of more than 60 million collected over that time. That amounts to about one-third of all collected items and more than plastic wrappers, containers, bottle caps, eating utensils and bottles, combined.

https://carolcooks2.com/2019/02/14/waste-not-want-not-week-11/

It was then over to Esme’s for my monthly column on the Culinary Alphabet…Please head over and check it out the letter this month is M … Mango, Miso, Mirepoix and more…

mango sticky coconut rice Thai dessert

How many culinary terms /food items can you think of beginning with M? I challenge you!

https://esmesalon.com/the-culinary-alphabet-the-letter-m/

Next, I take you through my week in my kitchen ..triumphs and disasters…Oh Yes! I have them…haha

I am trying to show you that my recipes are all cooked from scratch contain healthy ingredients which have proven health benefits…I am trying to break the mould or the myths that healthy food is bland and/or boring…There seems to be a barrier to me… we just need to know our food and what the benefits to our health is and cook accordingly.

I don’t spend hours in the kitchen and I don’t think that I buy special foods or expensive foods and I certainly don’t feel deprived in any way at all…It is also foods which we all eat ..grandkids included although we limit the heat for little Lily or take her portion out before we add all the chilli.

This week I also tried something I never thought I would…I read about it over @ John Reiber’s blog and made my comment and forgot about it…That is until one’s grandson came in and asked for some money as 7/11 had this new wonderful drink I didn’t take much notice and he then came home with a Tea and cheese drink… Yep, all in the same cup…To read all about it…Head over to my Friday’s post…

matcha tea with cheese

https://carolcooks2.com/2019/02/15/week-7-in-my-kitchen-my-sourdough-is-alive-and-kicking/

Finally to end the week it was over to Sally’ for Size Matters…The sequel…

Sally’s posts on Health Matters are easy to read, factual and you don’t need to buy special foods it is just knowing what part the foods we eat play in our overall health…Balances and healthy…Also about our feelings and why sometimes we cannot shift that weight …This week it is looking at Candida Albicans a very informative post and it included much I didn’t know or was aware of…Sally knows her stuff xx

https://smorgasbordinvitation.wordpress.com/2019/02/16/smorgasbord-health-column-size-matters-the-sequel-candida-albicans-sally-cronin/

Spoiler Alerts!

whats next post it note

Chinese New Year…Part 2 The Lantern Festival…Great new incentives to cut our carbon footprints and reduce packaging…six pack ( no ) not those…haha…although I could oblige with a pic, ladies??? Seriously six-pack rings which are food for turtles instead of killing them…

No more spoilers…You will have to wait and see…xxx

Enjoy your Sunday and thank you for reading …xx

If you liked what you read please let me know in comments I love to hear all your comments xxx

About Carol Taylor:

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.

The environment is also something I am passionate about and there will be more on this on my blog this year

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Carol is a contributor to the Phuket Island Writers Anthology: https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://carolcooks2.com/
Twitterhttps://twitter.com/TheRealCarolT
Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest: https://www.pinterest.com/caroltaylor56/pins/

Thank you once again for reading this post I hope you all have a great week xx

Smorgasbord Blog Magazine – Food and Cookery Column with Carol Taylor – St. Valentine’s Day – #Thai three course dinner

Valentines Day..Stuck for a menu? Well look no further Saly has put one together from my recipes and it is easy to do and yummy…Thank you,Sally xxxx

Smorgasbord Blog Magazine

If you are looking for a special way to celebrate St. Valentine’s Day then perhaps a romantic dinner for two, created by Carol Taylor from some of her most popular recipes from the last couple of years, incorporating wonderfully warming and spicy Thai ingredients.

Tom Yum Soup with Prawns (Tom Yum Goong)

This is one of my favourite Thai soups and the first time I made it from scratch I questioned the colour as in many restaurants it is a bright orange colour. It is because a Tom Yum paste or stock cube is used…This one is made from scratch it also doesn’t have that sharp taste but is more mellow and I think more pleasant.

Ingredients:

  • 2 litres of water
  • 4 stalks of lemongrass
  • 1 inch chunk of galangal
  • 10 kaffir lime leaves
  • 10 Thai chillies
  • 5 cloves of garlic
  • 500gm Prawns
  • 300 grams of oyster mushrooms
  • 2 medium…

View original post 1,257 more words

Week 4…In my kitchen…

Welcome to week 4 in my kitchen…Where do the weeks go?? Did I tackle that big cupboard? Actually, no not yet… I have turned the kitchen around completely…My kitchen is sort of in two parts plus one…So part one holds my sink and ceramic hob and built-in cupboards separated by maybe it was supposed to be an open plan dining area?  The problem being there is nowhere to put an oven in part one so my lovely wooden table was against the wall to hold the tabletop oven… Confused yet…haha.

As I have a new oven it had to go that side so I have ( with) hubby’s help…Moved the table top oven into the second kitchen as I never know when I might need an additional oven… My lovely table is now in the middle  (where) it should have been in the first place…I now have my lovely big work surface to work on again instead of a small top and also more room as if someone is using the hob I am not in their way…More workspace plus my big cupboard is this side of the kitchen…Thais love cupboards at least when they are building European style houses…They also like to build two kitchens in case you were wondering…The second one to house the gas hob for their stir fries…

my kitchen

Which means generally the Thai wife is happy in her kitchen and husband happy in his one… Which means two cultures exist in harmony…

Let’s Cook!

A take on Tom Yum Soup… This is one of my favourite Thai soups and so easy to make from scratch. It also brings back memories of a certain lady…Keeleigh who when she visited us could not get enough of this fabulous soup…I am sure she would also love this version…

  • 2 litres of water
  • 4 stalks of lemon grass
  • 1-inch chunk of galangal
  • 10 kaffir lime leaves
  • 10 Thai chillies
  • 5 cloves of garlic
  • 85 gm salmon per person
  • 100 gm noodles of your choice per person
  • 300 grams of oyster mushrooms
  • 2 medium tomatoes cut into quarters.
  • 5-6 shallots halved if really small if a little bigger quartered
  • 1 and a half tsp of sugar
  • 7 – 10 tbsp of fish sauce (depending on your taste)
  • Juice of 5 -8 limes.
  • A handful of cilantro ( Coriander)
  • Half hardboiled egg per person…optional

N.B  I recommend using the lowest amount of limes and fish sauce and Taste! Adjust if necessary as everyone’s taste varies.

Let’s Cook!

The first thing to do is put about 2 litres of water in a large pot to boil.

Then I like to start by squeezing my limes. This is not the first step of the recipe, but it’s best to have your limes squeezed so when you need them later, you don’t need to rush to squeeze them all.

Take your stalks of lemongrass, and first tear off the outermost leaf and throw it out. Then, I like to use a rolling-pin or the handle end of a knife to lightly pound the lemongrass to release the flavours. Then just slice it diagonally into 1-inch strips or so.

Take about 1 thumb-sized chunk of the root part of galangal, and chop it into slices.

Coarsely break about 10 kaffir lime leaves – no need to cut them, just tear them – which is going to help release their flavour.

Peel about 5 cloves of garlic.

I used about 10 Thai birds eye chillies for this recipe, but you can use however many you’d like. First, take off the stem, and then you can either just slice them in two pieces, or give them a little pound on your cutting board like I did (just be careful of flying seeds). You can also remove the seeds if you still like the chilli flavour but not as much heat.

Throw the lemongrass, galangal, kaffir lime leaves, garlic and chillies into the water.

You can put the lid on just so it starts to boil which releases the herb flavours quicker.

Boil your soup with all the herbs in it for about 10 minutes.

Then add your mushrooms, which you should pre-rinse beforehand.

Cook for 4-5 minutes.

.Add tomatoes and onions.

 

Cook for further 6-8 minutes.

Now add your noodles and after 2 mins add your salmon and cook for a further 5 mins until salmon is just poached…

Remove from heat and gently stir in fish sauce, lime juice, sugar and cilantro.

Taste and adjust if necessary.

This delicious soup is now ready to serve. Garnish with half a boiled egg and some coriander… Enjoy!

tom yum salmon

If you are doing an original Tom Yum with prawns only add your 500 gm of prepared prawns and cook for 2-3 mins max ( if overcooked the prawns will sink to the bottom of the pan. If you get any scum on the surface of soup it’s from the prawns then just skim off with a spoon. Then remove from heat and gently stir in fish sauce, lime juice, sugar and cilantro.

Taste and adjust if necessary.

Enjoy!

Pigs Trotters…Not on the menu this week maybe next week…

Today at long last I have started my sourdough starter…Something I have kept putting off but hubbies favourite baker and they are few and far between here…Upped and left…As cut bread doesn’t feature on either of our radars …This has to be done…

♦♦♦♦♦

Our chicken dish this week was Thai Green Curry… A curry which is a staple in this house and everyone likes it…To get the recipe

Thai-green-curry

As a treat, this recipe also includes the recipes for 5 authentic made from scratch curry pastes…

As I have been trying to find some nice flavoursome meatless recipes I came across this one and as Larb is a favourite here I decided to give this version a go… The initial reaction from the meat eaters in this house was not one of joy…haha

Made using the shiitake mushroom which is great in stir-fries, soups and with pasta, it also apparently makes tasty veggie bacon.

12 oz shiitake mushrooms cut into 1/2 in pieces…Remove stalks and reserve for stir fry etc

3 spring onions chopped

1-inch piece of ginger, grated

1 clove of garlic finely diced

1 small shallot sliced thinly

1 tsp dried chilli or 1 fresh chilli finely sliced

1 tbsp fish sauce

A handful of mint leaves

Lime Juice plus wedges to serve

Few peanuts roughly chopped.

Oil to cook mushrooms.

Let’s Cook!

Add 2 tbsp oil to pan over a medium to high heat add mushrooms and cook for 3-4 mins, shake and cook for another 3-4 mins until mushrooms are crispy…Do not add salt or they won’t crisp.

Add ginger and garlic and remove from the heat.

Add spring onions, chilli, fish sauce and half the nuts stir to combine and add mint leaves.

Taste and add a squeeze of lime juice adjust seasoning if required…

shiitake mushroom Thai larb

 

Serve with wedges of white cabbage, lime and peanuts…

Larb is also traditionally eaten with sticky rice…

Our verdict…It was nice even hubby and he is a die-hard meat eater…I would definitely make it again.

Have a great weekend and please share with us anything you have made this week or even any kitchen disasters all your comments make my day xxx

About Carol Taylor:

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.

The environment is also something I am passionate about and there will be more on this on my blog this year

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Carol is a contributor to the Phuket Island Writers Anthology: https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://carolcooks2.com/
Twitterhttps://twitter.com/TheRealCarolT
Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest: https://www.pinterest.com/caroltaylor56/pins/

Thank you once again for reading this post I hope you all have a great weekend xx

Retired No One Told Me! Weekly roundup…Added sugars and a lovely light lunch!

WEEKLY ROUNDUP (1)

Welcome to my weekly roundup …Get your cuppa put your feet up, relax and enjoy!

It is now turning hot…Fruity Fridays and my favourite fruit…Chilli!

If you like hot chilli sauce then you will find it here… A real blow your head of sauce.

Smokin hot chilli sauce

https://blondieaka.wordpress.com/2018/03/30/fruity-fridays-the-chilli-and-yes-it-is-a-fruit/

Mangoes are in season now and my friend Reena posted a lovely recipe for a lovely mango dessert ..One that I couldn’t resist sharing this lovely post. If you have any mango recipes and I have mangoes galore then please let me have them…

Featured Image -- 15702

Doesn’t that look yummy?

https://blondieaka.wordpress.com/2018/04/02/whole-mango-stuffed-with-kulfi/

Healthy Eating time and Moi was back on her soapbox… Added Sugars…Did you know that just one can of soda exceeds the daily recommended guidelines so if you are a soda drinker and consume a few cans a day you could very soon rack up those extra unhealthy pounds/kilos…It is those sneaky manufacturers again… The ones I just love to hate…

lump-sugar-549096_1920

https://blondieaka.wordpress.com/2018/04/03/healthy-eating-no-to-diets-sugar-is-it-your-worst-enemy/

Lamb is something I don’t have very much here and when I do I will be making this dish…When you see it and read the recipe you will be drooling it sounds awesome and so moreish I just had to reblog this post from John Reiber. Once  I get my hands on that elusive piece of lamb… I am like a female  Sherlock Holmes when I start looking for something 🙂 so hopefully it will be very soon…I will be indulging 🙂 Thank you, John a very nice recipe.

provencal-lamb-recipe1

https://blondieaka.wordpress.com/2018/04/04/not-just-lamb-but-gigot-dagneau/

Lastly, thanks to the lovely Sally who put together a lovely light 3- course lunch post from our cooking from scratch column …Just so I could have a little Easter break…Ahhhhh she is so caring is our Sal…xxx

Tom Yum Goong- Prawns- authentic-recipe

A lovely light Ton Yum Goong Soup

https://blondieaka.wordpress.com/2018/04/05/a-lovely-light-3-course-meal/

That’s all for this weeks roundup I do hope you have enjoyed it and I am looking forward to your comments and if you also hit the share buttons I would love that ….Thanks, Carol xxxx

Connect to Carol( Moi)

Blog: https://blondieaka.wordpress.com/

Twitterhttps://twitter.com/TheRealCarolT

Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest ( 1): https://www.pinterest.com/caroltaylor56/pins/

Until next time I hope you enjoyed the read …Thank you x

 

 

 

 

 

 

A lovely light 3-course meal.

To give me a little break the lovely Sally has put together some recipes from our Cook from Scratch column and created a lovely light 3-course meal…. Thank you, Sally 🙂 x

Tom Yum Goong- Prawns- authentic-recipe

A lovely light Ton Yum Goong Soup

via Smorgasbord Blog Magazine – Carol Taylor’s Cookery Column – A three course meal via Cook From Scratch

Fruity Fridays ! Kaffir Limes…

Kaffir Limes fruity Fridays

 

Kaffir Limes… I have used the leaves in many of the Thai dishes that I cook they are used in many Asian dishes…The trees are small evergreen trees and prickly. The one I had was quite a young one and I had not seen any fruit…It wasn’t until a neighbour gave me some of the fruit that I put two and two together and realised that was the fruit of the tree I had growing in the garden and now we have fruit.

Kaffir Lime tree and fruit

The rind is very bumpy unlike the normal limes I use and when cut open the flesh is quite dry and what juice there is has an acidic, bitter and is very strongly sour tasting.

A complete contrast to the zest which is quite aromatic.

A little zest goes a long way and very finely chopped or added to ingredients it imparts a beautiful citrusy flavour. I have added a little video as there is a knack for chopping the lime leaves very finely.

Here in Thailand, it is also pounded in a pestle and mortar as it is an ingredient in many curry pastes.

Tom Yum Goon

it is added to the iconic Tom Yum soup and other soups and stews here and also is an ingredient in Thai shrimp cakes.

Thai Prawn Cakes

The Madagascans use the whole macerated fruit and make rum I wonder if I could have a go….Carol’s distillery in her garden shed…Does that sound like a plan???

Called Rhum arrange it comes from the islands of la Reunion and Nearby Madagascar as well as the French islands in the Caribbean.

House or homemade rums flavoured with fruits, roots and spices that are macerated for a minimum of 1 month..although it is recommended to let it macerate for 6 months or even longer.

There are as many as 400 different recipes for rhum arrange and some have been macerated for 3-4 years…Wow, I bet they pack a punch!

And there is no end to what things are put into those bottles to “arrange” the rums…it could be a snake or sea urchin or just fruits and spices but all supposed to be quite delicious…

There are two different ways of macerating one is the traditional common way of submerging the fruits and spices into the rum. Then there´s another where you hang the fruits (usually citrus fruits) as they are or with things inserted into the fruits – like coffee beans and hung above the liquid.

The idea is that the aromatics and oils are derived from the citrus and spices without any bitterness from the pith and that´s the reason this method is usually used for citrus fruits.

Rhum Combava (Kaffir Lime)

Kaffir lime fruits

1 litre of white rum (traditionally Rhum Charette) or rhum Agricole

Grated zest of one combava/kaffir lime

1 vanilla bean, split in two

150g raw cane sugar

Mix and infuse the rum for at least 2 months.

I think I could manage to do that and make it into a nice cocktail… Oh Yes!

Nutritionally the benefits of the Kaffir Lime is from the oils in the rind and the high levels of citronella and limonene which are both antibacterial and anti-inflammatory.

Oil extracted from the leaves is also used for medicinal purposes, it is mixed into shampoos, soaps salves and fragrances.

Most often it is used in oral products or the leaves can be rubbed directly onto the gums as it eliminates harmful bacteria in the mouth.

In the rural areas and villages, you will find many herbs, fruits and vegetables are used like this to help alleviate and cure many ailments as many either are to far away to visit the doctor or cannot afford to or even just prefer to use remedies passed down through the generations.

It is also used as an insect repellant by mixing the juice or oil with a lotion or salve and it reduces the chance of being bitten.

I hope you have enjoyed learning about the Kaffir Lime…Do you use Kaffir lime or its leaves ????

Please share this post if you have enjoyed it on your favourite social media …Thank you xx

My  Social media links:-

Connect to Carol( Moi)

New additional Bloghttp://myhealthyretirement.com/welcome-to-orienthailiving-my-first-post/

Blog: https://blondieaka.wordpress.com/
Twitterhttps://twitter.com/TheRealCarolT
Facebookhttps://www.facebook.com/carol.taylor.1422

 

 

 

 

 

 

 

 

 

 

 

 

Fish Friday…Tom Yum Soup with Prawns( Tom Yum Goong)

This is one of my favourite Thai soups and the first time I have made it from scratch. It also brings back memories of a certain lady..Keeleigh who when she visited us could not get enough of this fabulous soup.

Ingredients:

  • 2 litres of water
  • 4 stalks of lemongrass
  • 1-inch chunk of galangal
  • 10 kaffir lime leaves
  • 10 Thai chillies
  • 5 cloves of garlic
  • 500 gm Prawns
  • 300 grams of oyster mushrooms
  • 2 medium tomatoes cut into quarters.
  • 2 white onions (medium-sized) cut into large chunks.
  • 1 and a half tsp of sugar
  • 7 – 10 tbsp of fish sauce (depending on your taste)
  • Juice of 5 -8 limes.
  • Handful of cilantro ( Coriander)

N.B Next time I will use shallots instead of white onions and I recommend using the lowest amount of limes and fish sauce and Taste! Adjust if necessary as everyone’s taste varies.

Let’s Cook!

The first thing to do is put about 2 litres of water in a large pot to boil.

Then I like to start by squeezing my limes. This is not the first step of the recipe, but it’s best to have your limes squeezed so when you need them later, you don’t need to rush to squeeze them all.

Take your stalks of lemongrass, and first tear off the outermost leaf and throw it out. Then, I like to use a rolling-pin or the handle end of a knife to lightly pound the lemongrass to release the flavours. Then just slice it diagonally into 1-inch strips or so.

Take about 1 thumb-sized chunk of the root part of galangal, and chop it into slices.

Coarsely break about 10 kaffir lime leaves – no need to cut them, just tear them – which is going to help release their flavour.

Peel about 5 cloves of garlic.

I used about 10 Thai birds eye chillies for this recipe, but you can use however many you’d like. First, take off the stem, and then you can either just slice them in two pieces, or give them a little pound on your cutting board like I did (just be careful of flying seeds). You can also remove the seeds if you’d still like the chilli flavor but not as much heat.

Throw the lemongrass, galangal, kaffir lime leaves, garlic and chillies into the water.

You can put the lid on just so it starts to boil which releases the herb flavours quicker.

Now prepare your prawns I remove everything except for the tail…..others put in whole prawns…personal preference.

Boil your soup with all the herbs in it for about 10 minutes.

Then add your mushrooms, which you should pre rinse beforehand.

Cook for 4-5 minutes.

.Add tomatoes and onions.

Tom Yum Goon 3

Cook for further 6-8 minutes.

Now add prepared prawns and cook for 2-3 mins max( if overcooked the prawns will sink to the bottom of the pan. If you get any scum on the surface of soup it’s from the prawns then just skim off with a spoon.

Remove from heat and stir in fish sauce, lime juice, sugar and cilantro.

Taste and adjust if necessary.

This delicious soup is now ready to serve.

Tom Yum Goon

You will notice that this soup does not have the bright orange colour of many of the Tom Yum soups which you have in restaurants it is because either a Tom Yum paste or stock cube is used and it is not made from scratch.

This soup can also be made with chicken and coconut milk which is also a popular variation and known as Tom Ka Gai (Coconut Chicken Soup)

J