Tom Yum Soup
 
Tom Yum Soup
 
SLURP RECIPE

Tom Yum Soup

50mins
medium
Servings: 2

Tom yum is a hot and sour Thai soup and it’s a true joy on a chilly evening. It’s quick, light, nourishing and deeply warming. Borough Broth’s Miso, Seaweed & Apple broth is THE perfect base for this recipe. Tom Yum is a broth-style soup, in which the tofu and veggies are cooked, so you really get to taste the flavour of the broth or stock you use... quality is so key and I wouldn’t dream of making this with any broth other than Borough Broth.

Written by Joey O'Hare A chef and foodie, focusing on veg-centric cooking and fermentation.

Ingredients

  • 1 tbsp coconut oil
  • 1 shallot, chunky chopped
  • 1 lemon grass stalk, split in two lengthways
  • 1 large thumb of ginger, thinly sliced
  • 1/2 red chilli, thinly sliced
  • 1 tsp kefir lime powder, or 8 kefir lime leaves
  • 1 tsp brown sugar
  • 1 tsp tamarind paste
  • 140g tofu (half a block), cut into large cubes
  • 1 small bundle of soba noodles, optional
  • 2 pack choi, leaves separated
  • 10 cherry tomatoes, left whole
  • 12 button mushrooms, left whole
  • 140g water chestnuts (1 drained tin of sliced water chestnuts)
  • 2 tbsp tamari or soy sauce
  • ½ lime, juice only
  • 12 basil leaves, left whole
  • 648g (2 pouches) Borough Broth Organic Miso, Apple & Seaweed Broth
Organic Apple, Miso & Seaweed Broth
£6.15
£6.15

Instructions

  1. Heat the coconut oil in a medium saucepan on a low heat and add the shallot, ginger, garlic, lemongrass and chilli; we want to cook the aromatics gently, until soft and translucent (approx. 6-8 mins)
  2. Now add the kaffir lime leaves, sugar, tamarind and Borough Broth, pop on the lid and bring to a simmer.
  3. Once simmering, take the lid off and let the broth reduce by roughly a third, then add in all the remaining veggies, noodles, and tofu, with the exception of the basil, tamari and lime juice – these are your last minute seasoning to balance the four flavours of Thai cuisine, hot, sour, sweet and salty!
  4. Allow the whole broth to simmer for 10 mins, when the tomatoes are starting to collapse and the noodles are cooked you’re pretty much there!
  5. Finally, add the tamari, lime juice and basil, stir well and turn off the heat. Have a quick taste… hot and sour should be the dominant flavours here, but see if you can notice sweetness and a salt hit from tamari in the background. Enjoy!