Tom Yummy
Serves
6
Total Time
55mins
Calories
372
This traditional Thai style hot and sour soup is just what the doctor ordered. With a rich chicken broth and juicy steamed shrimp, every sip brings hints of lemongrass, garlic, ginger and chili.
- Galangal30 gpeeled, chopped
- Lime2zest of, juice of
- Chinese cabbage½shredded
- Red bell pepper½sliced
- Cilantroas neededfinely chopped
- Lemongrass stalk2
- Kaffir lime leaves3
- Chili paste25 g
- Fresh chili3
- Shallot75 g
- Palm sugar10 g
- Shrimp paste25 g
- Fish sauce20 g
- Extra virgin olive oil35 g
- Cilantro7 g
- Garlic clove4
- Ginger30 g
- Water1 L
- Canned tomatoes400 g
- Prawns1 kg
- Shiitake mushrooms200 g
- Baby corn100 g
- Lime6 wedges
Ingredients
- 1. Add lemongrass stalk, kaffir lime leaves, galangal, chili paste, fresh chili, shallot, palm sugar, shrimp paste, fish sauce, extra virgin olive oil, cilantro and lime to the TM5 bowl
- 2. Blend - approx 30 sec, speed 5
- 3. Blend - approx 1 min, speed 6
- 4. Scrape down sides of TM5 bowl
- 5. Cook with MC in place - approx 15 min, Varoma, speed 2
- 6. Then add garlic clove, ginger, water, canned tomatoes and fresh chili to the TM5 bowl
- 7. Add prawns to the varoma dish
- 8. Steam - approx 15 min, Varoma, speed 2
- 9. Then add shiitake mushrooms and baby corn to the varoma dish
- 10. Cook - approx 15 min, Varoma, speed 2
- 11. Serve
- 12. Garnish with chinese cabbage and red bell pepper
- 13. Sprinkle with cilantro
- 14. Top with lime
Method
Make this recipe in the Fresco Recipes App
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