Yum soup? Try Thai Tom Yam soup

Walking through the enormous Carrefour Planet the previous Saturday – had me standing in an aisle looking at an array of cook-in sauces and spices (in the International food section) and I managed to start drooling (SERIOUSLY)….

And I know that they say that you should never go grocery shopping on an empty stomach… and I didn’t!! But the sounds of a spicy Thai Tom Yam soup on a cold and snowy day… had me salivating hectic-ly!

thai tom yam ingredients 2

deSIAM┬áis a brand specialising in providing authentic curry pastes, spices and sauces all the way from Thailand. Started in 2008 by 3 friends – it now supplies products across 26 countries!! (Plus they have an online store in the EU… hurray!)

This served HIM and I for lunch in what I would call 2 healthy soup bowls… and there was enough for my lunch the following day!

Thai Tom Yam Soup

thai tom yam ingredients

2 garlic cloves, finely chopped

piece of fresh ginger, peels and finely chopped

1 chilli, deseeded and finely chopped

10 peeled prawns

1 shallot, finely sliced

1 deSIAM Tom Yam Soup paste (made by pounding tamarind and red chillies)

80g mushrooms, sliced

1 teaspoon fish sauce

dash of lemon juice

500ml chicken stock

  1. quickly fry the shallots and garlic in a drop of oil
  2. Add the chicken stock, ginger, chill and mushrooms and simmer
  3. when mushrooms are soft, add the paste and fish sauce
  4. thai tom yam soup 1
  5. If the prawns are uncooked, best to add them now and leave to cook until firm, if they are uncooked, let the soup simmer for another 5-10minutes
  6. Add the cooked prawns and a dash of lemon juice and SERVE!
  7. tom yam and cornbread

    I served mine with the corn bread that had just come out of the oven