We have been having a lot of soups lately. Today’s recipe is by no means an authentic, traditional Tom Yum soup (I don’t think the proper version has noodles in it) but it is my version and one that is quick and easy to make yet packed with flavour. It is really more of an aromatic broth and has a hot yet slightly sour taste.
The noodles are optional and I enjoy this soup both with and without them. You can even do the super trendy Pinterest thing and take this to work in pretty mason jars…yeah, I did that!
I love using baby corn in this recipe and also had some pretty heritage carrots to add in the mix. Some greens, like sugar snap peas, work well and then a handful of fresh herbs and a squeeze of lime really finish it off. You could also throw in some prawns, chicken or beef but I like to keep this veggie.
A jar of Tom Yum paste
A handful of bite-sized vegetables (I used sugar snap peas, baby sweetcorn, orange and yellow carrots)
A strip of dried egg noodles
How to make it
- Half fill a saucepan with boiling water
- Add a generous teaspoon of Tom Yum paste and stir well
- Add the vegetables and simmer for 5-10 minutes
- Add your noodles to the pan and allow to cook for another few minutes until softened
- Serve with a squeeze of lime and plenty of fresh coriander