Tom Yum paste is one of my most favourite ingredients. It is a hot and sour Thai paste made up of fresh ingredients such as lemongrass, kaffir lime leaves, galangal, lime, fish sauce and chilli. I was given a jar of it from my friend Kerry, who works at The Foodbarn, and I have been cooking with it the entire week…I’ve made Tom Yum Chicken soup, then Tom Yum chicken and noodle coconut curry, and now Tom Yum Butternut soup! I just cant seem to get enough of it! Have a look at my easy recipe for Tom Yum Butternut soup, below.
1 onion, finely chopped
2 cloves of garlic, crushed
1 knob of ginger, peeled and grated (about 1 Tbsp)
1 Tbsp (15ml) Tom Yum paste
1 butternut, peeled and cubed
3-4 cups vegetable stock
1/2 tin (200g) coconut cream
Salt and pepper
Coriander to serve
Heat a little oil in a heavy based saucepan and gently saute onion, garlic and ginger for a few minutes or until onions are soft and translucent.
Add Tom Yum paste and saute for a further minute or two.
Add cubed butternut, together with the stock, cover with lid and allow to simmer for about 15-20 minutes or until butternut is soft.
Once butternut is soft, add coconut cream and blend the soup until smooth.
Season soup with salt and pepper and garnish with chopped coriander. Serve immediately.