Thanks to Sarah Robinson for sharing another healthy recipe.

Hot & Sour Soup (tom yum goong)
serves 4

2tblsp tom yum paste( or thai red curry paste)
1 litre chicken stock
1 stick lemongrass (bruised)
4cm piece fresh ginger (cut into fine shreds)
200g butternut pumpkin (peeled & very thinly sliced)
300g mushrooms(sliced)
100g green beans(halved)
150g firm silken tofu(cut into 2cm cubes)
1 tblsp lime juice
1 tblsp fish sauce
1 long red chilli (deseeded & thinly sliced)
1/2 cup chopped fresh coriander

METHOD
1. Place paste in a lg saucepan over med heat, cook for 30 seconds or until fragrant.add stock & 2 cups water, lemongrass & ginger.bring to the boil.reduce heat to medium, then add pumpkin and simmer for 10mins.

2. Add mushrooms,beans & tofu.simmer for 3 mins.remove from heat,discard lemongrass, then add lime juice & fish sauce.

3. Serve topped with coriander & chilli

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