| 30th
January, 2007
JAMIE CROOKIVER (aka JAMES CROOK)
 |
PICTURE:
James Crook
"Use
whatever you want and don’t worry about being
‘authentic’, it’s a very versatile
soup that always zings the tastebuds."
|
I was introduced
to this spicy Asian soup by a couple who my wife and I used
to share-house with. They worked part-time in the family chinese
restaurant, and the recipes they brought home were inspiring.
Tom Yum was one of their standard meals which they’d
eat at least twice a week, using whatever vegies and meats
were on hand. I saw it made it with chicken, prawns, lap cheong
(Chinese sausages) and even thinly-sliced Spam. It’s
now one of my favourites as well, very quick and easy to make,
light and spicy. I’ve used prawns in this recipe (making
it Tom Yum Goong) but use whatever you’ve got a craving
for. If you’re using sausage, add it with the vegies,
precook chicken pieces and do the same with them. Use whatever
you want and don’t worry about being ‘authentic’,
it’s a very versatile soup that always zings the tastebuds.
INGREDIENTS:
1 dozen or so large raw prawns, shelled
1 baby bok choy (or other chinese green)
1 red capsicum, finely sliced
1 carrot, finely sliced
1 onion, finely sliced
1 packet of dried shitake mushrooms
1 small packet vermicelli
1 small packet udon noodles
2 tablespoons Tom Yum paste
METHOD:
1. Put the Tom Yum paste in the bottom of a hot large wok,
stir it around for a few seconds then add about 1.5 litres
of water. Bring to the boil.
2. Add the dried mushrooms and let them boil for a couple
of minutes, until they are soft through. Add the onion, capsicum
and bok choy.
3. Let them boil for a few minutes while you prepare the vermicelli
and noodles, usually you just need to cover the noodles with
boiling water and separate.
4. It doesn’t take more than a couple of minutes for
the thin veges to cook through, so once they’re looking
good add the raw prawns and the prepared (drainged) vermicelli
and noodles to the wok.
5. Boil the soup for another 3-5 minutes until the prawns
are cooked through. Ladle into bowls and use tongs to share
out the noodles.
6. Eat with chopsticks and a spoon, accompanied by a beer.
Enjoy!
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OF GOOD EATING... |
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