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HOT AND SOUR SOUP
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.
Recipe posted by Nigella
Ingredients
- 1 1/2 litres chicken stock
- 1 heaped tablespoon tom yam paste
- 4 kaffir lime leaves, finely chopped
- 1 stick lemongrass, tender inner part only, roughly chopped
- Juice of 1 lime
- 4 tablespoons fish sauce
- 3 small fresh red or green chillies, finely chopped
- 1 teaspoon sugar
- 150g straw or button mushrooms, halved or quartered according to size
- 500g peeled raw prawns, thawed if frozen
- 5 small spring onions, cut into short lengths and then into strips
- Small bunch coriander, chopped
Method
Serves: 4-6.
- 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.
- 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.
- Sprinkle with a little coriander and put more on the table for people to add themselves as they want.
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