Quick Tom Yam Soup

This is tasty if made with water but even better with proper chicken stock – it’s often a Monday night meal for us if we’ve had roast chicken on Sunday.
I suggest going easy on the tom yam paste the first time you make this – it tends to be hot & whilst you can always add more, you can’t take it away!

Cooking time – about 10 minutes

2 portions as a main meal

Ingredients

1-2 tsp Tom Yam paste mix (available in many supermarkets in the oriental food or spice section)
Chicken or vegetable stock
3-4 Pak Choi, quartered with the bases sliced off
4-6 Chicken Thigh Fillets, skinless & cut into bite size chunks.
Mushrooms – oyster or chestnut both work well
2 portions of straight to wok Noodles (udon or medium both work well)
1 tsp Groundnut Oil
Fresh Coriander to serve (optional)

Method

1. Heat oil & add chicken & tom yam paste. Seal the chicken.
2. Add the stock, bring to boil then down to a simmer.
3. Add Pak Choi, mushrooms & noodles & cook for just a couple of minutes.
4. Serve in big bowls & garnish with coriander.

Variations

• Works very well with prawns or tofu instead of chicken – add after the noodles just before you serve.
• No reason not to use dried noodles.
• I have been known to make this with just tom yam paste, water & noodles as a post-pub alternative to a kebab or peanut butter on toast……
• I’ve also tarted it up on occasion with lemon grass and ginger or galangal and added some fish sauce.
• French beans, bean sprouts and purple sprouting broccoli all work well in this dish too.