Hooray, hooray – the holidays are here. And good grief, do I need them! It’s been a tough term and I am utterly pooped.
Lots of fun stuff is taking place over the next two weeks, including a family holiday, car hunting and a special celebration. D is slightly worried that I am going to tear through this vacation in my usual whirlwind fashion and go back to school as exhausted as I finished it. Being notorious for trying to fit as much is humanly possible into unreasonably small periods of time, I know this not an unfounded concern and, thus, I am making a conscious effort to relax and take care of myself over the coming days.
One way to do this, of course, is to eat well. The following Thai soup has recently become a firm favourite of mine and it always strikes me as being particularly nourishing. As with any good tom yum, the flavour is amazingly fresh. Unlike your average tom yum, I have added extra vegetables in the form of mangetout and spinach. Not very authentic but it works fantastically well. 🙂
Tom Yum(ish) Soup
500ml chicken or vegetable stock
1 whole red chilli, pricked with a fork a few times
2 lime leaves
1 stem of lemongrass, outer leaves removed and chopped
1 tbspn fresh ginger, peeled and cut into matchsticks
1 garlic clove, finely chopped
Handful of mangetout
6 tiger prawns
Handful of spinach or pak choi
1tblspn thai fish sauce
1 tblspn sugar
1/2 lime, juiced
2 spring onions, chopped
Palmful of fresh coriander
Red chilli, sliced (optional)
- Add the first 6 ingredients to a pan and simmer for 15 minutes.
- Add the mangetout and prawns to the pan, simmer for another 2 minutes before adding the spinach.
- Once the spinach has wilted (should take seconds) take the pan off the heat.
- Remove the whole chilli and lime leaves.
- Add the fish sauce, sugar and lime juice. Stir and pour into a bowl.
- Serve topped with the spring onion, coriander and chilli.