AUTHENTIC TOM YUM GOONG AND BONE BROTH RECIPE
This is a super fast go to in my fridge that ensures I have something hot sweet and sour to eat within five minutes from walking in the door, from just a mug to keep me satisfied to a full blow large bowl loaded with lovely fresh vegetables and my choice of chicken, prawns, zoodles etc...
Fabulous vibrant zingy authentic fresh Thai tom yum paste, this is so good you will never buy a shop brought jar again I promise! Fairly quick to make and considering most original families in South East Asia do make their pastes and sambal fresh every day may inspire you to do so too, having said that the quantity of this jar will keep in the fridge for a couple of weeks if it lasts that long! This is a staple in my family fridge. Recipes: for Tom Yum Soup and Bone Broth below.
Prep time 10 minutes / Cooking time 5 minutes
Ingredients
(makes 1 small jar / 10 portions)
50g dried chillies soaked in 200ml hot water
2 tbsp tamarind pulp
1 clove garlic finely chopped
1 lime zested or 1 lime leaf finely chopped
1 lime juiced
3/4 tbsp coriander seeds ground
1 tbsp finely grated ginger
1 tsp finely grated galangal
1 stick lemon grass finely chopped
1 small red onion finely chopped
3/4 tbsp brown sugar
1 tbsp white wine vinegar
3/4 tbsp coconut oil
Place all the ingredients except the coconut oil in your food processor and blitz to a paste, or finely chop by hand and leave at that or pound to a paste in a pestle and mortar. Add the coconut oil to a pan and melt on a medium heat add the tom yum paste to your pan and cook for around five minutes until medium thick. That's it! Now to store...
Storing Tom Yum Paste
If you want to can this, pop your sterilised dry mason jar in a pre heated oven 170 degrees C / 340 F for 5 minutes, remove and fill the hot tom yum paste in to the hot jar immediately and then pop the lid on and place the jar back in the oven for 10 minutes, turn the oven off and leave to cool and seal. I still keep this in the fridge and use within a couple of weeks, well it never lasts longer than that!
TOM YUM GOONG PASTE
TOM YUM GOONG SOUP
(serves 2)
This gorgeous broth is so versatile you can use any vegetables or herbs to hand and below is my favourite variation, just have fun with your favourite greens. Fancy a creamy coconut Laska then just add coconut milk and noodles and maybe more lime juice.
What's more once you have some bone broth stored in your fridge you can whip up this meal in five minutes or treat yourself to a mug of soup in the same time it takes to make a cup of fresh coffee.
1 ltr chicken stock, bone broth
(poached chicken bone broth recipe below)
1 tbsp tom yum or more to taste
1/2 lime juiced
1 tsp turmeric
200g left over poached chicken
2 spring onions
1 red chilli finely diced
3 tbsp chopped coriander
2 big handfuls spinach
1 bunch watercress
6 spears asparagus
1 bunch broccoli florets
Bring the stock to a gentle simmer and add all the ingredients, simmer for a couple of minutes so that the broccoli and asparagus are cooked, taste and adjust the seasoning with sea salt if needed. Enjoy.
Chicken Bone Broth
(makes 3 ltrs)
1 organic chicken
1 onion halved
3 carrots peeled
1 stick celery halved
2 leeks quartered
1 tbsp sea salt
10 black peppercorns
1 bay leaf
3 sprigs fresh thyme
3" piece of ginger bashed
1 stalk lemon grass bashed
1 lemon halved and squeezed
Place all the ingredients in a large stock pot and pour in around 4 litres of water to cover the chicken, bring to a gentle just simmer and leave to poach away for around 1.5 - 2 hours, take off the heat and leave the chicken to cool in the broth for an hour or so this allows the chicken meat to absorb some of the gorgeous cooking juices and makes the chicken the moistest you will have ever eaten.
Remove the chicken and stock vegetables from the poaching stock liquid, taste the stock and either season with more sea salt or reduce the volume down to intensify the flavour of the broth.
Remove all the meat from the chicken and add back to the broth, pour the broth in to a large jug or one litre mason jars and store in the fridge ready to go when you need it.
No comments:
Post a Comment