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HOT AND SOUR SOUP

HOT AND SOUR SOUP

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Serves: 4-6

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  • Express Recipe
  • Gluten Free
  • Nigella Recipe

I know that for some people nothing feels more restoring than something warm and unchallengingly bland, but when it's succour and sustenance I need, it's spice that I want. This soup, tom yam - the culinary equivalent of Friar's Balsam - clears the tubes and brings fire to the jaded soul. And there's nothing like a bit of searing heat to push away any hungover seediness. It's good for those days when you're thick with cold, too.

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Ingredients

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  • 1.5 litres chicken stock
  • 1 teaspoon tom yam paste
  • 4 kaffir lime leaves (finely chopped)
  • 1 stick lemongrass (tender inner part only) roughly chopped
  • juice of 1 lime
  • 4 tablespoons Thai fish sauce (nam pla)
  • 3 small fresh red chilli (or green) finely chopped
  • 1 teaspoon white sugar
  • 150 grams button mushrooms (or straw mushrooms) halved or quartered according to size
  • 500 grams peeled raw prawns (defrosted if frozen)
  • 5 small spring onions (cut into short lengths then into strips)
  • 1 small bunch fresh coriander (chopped)
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Method

  1. Heat the stock and tom yam paste in a decent sized saucepan with the lime leaves, lemon grass, lime juice, fish sauce, chillies and sugar.
  2. Bring to the boil, add the mushrooms and simmer for a couple of minutes, then add the prawns and spring onions and cook for a further 2-3 minutes, or until the prawns are cooked but still tender.
  3. Sprinkle with a little coriander and put more on the table for people to add themselves as they want.

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  • Nigella, this soup sounds lovely. Where would I find keffir? Is it dried or fresh? I have never used it.

    Posted by HollyAnn on 25th Feb 2013 at 9.13

  • I have made this and it is truly delicious. Kaffir leaves look like flat pieces of grass and come in a glass jar :) The ones I used did anyway, you can get ones that looks like leaves, and then cut them into slices yourself.

    Posted by 23July on 4th Apr 2013 at 7.09