Tom yum soup

Warm up with this deliciously tangy soup that’s popular during seasonal celebrations in Thailand.

4 cups (960 ml) water

2 cups (480 ml) chicken or vegetable stock

1 ½ cups (200g) shrimp, chicken, or tofu (whichever you prefer)

1 ½ cups (200g) mushrooms, sliced

1 small onion, sliced

1 large tomato, sliced

1 medium knob ginger, peeled and sliced

3 lemongrass stalks, crushed

3 cloves garlic, minced

4 kaffir lime leaves, roughly torn

2-3 bird's eye chilies, crushed

1 tbsp extra virgin olive oil

2 tbsp fish sauce (or soy sauce, for vegetarians)

2 tbsp fresh lime juice

1 tsp sugar (optional)

Salt, to taste

Optional toppings incl. shredded spring onions, sliced red chilli, chopped coriander and quartered lime

Heat the olive oil over medium heat in a large heavy-bottomed pot. When warmed, add the minced garlic, sliced onions and chilies and sauté for 2-3 minutes.
Stir in the lemongrass, kaffir lime leaves ginger and chicken or vegetable stock. Bring the mixture to a gentle boil and let it simmer for about 8 minutes.
Add the mushrooms and tomato to the pot and simmer for a further 4-5 minutes.
If you’re using chicken, shrimp or tofu, add it now and stir until fully cooked or heated through as required.
Season the soup with the fish or soy sauce, lime juice, sugar and salt, tasting as you go. Adjust the levels as you prefer until you reach the perfect balance.
Once the ingredients are fully cooked and the soup is piping hot, remove the lemongrass, lime leaves and ginger with a slotted spoon.
Ladle the remaining soup into deep bowls and garnish with whatever extra flavours you like, from coriander to chilli or lime.