I am absolutely addicted to Tom Yum soup. In fact, I am completely obsessed with Tom Yum anything!It’s probably my most favourite ingredient at the moment.
Tom Yum is a hot and sour paste, used quite often in Thai cuisine. I often use it in curries (chicken and prawn tom yum curry), soups (spicy tom yum butternut and coconut soup) and even dipping sauces when making Thai fish cakes.
My latest Tom Yum triumph is steamed mussels in a Tom Yum and coconut broth. A perfect dinner on a hot summers evening. Be sure to have a loaf of crusty bread to dunk in any leftover sauce.
800g-1kg fresh mussels, cleaned
1 tbsp (15ml) sunflower oil
1 onion, finely chopped
2 cloves of garlic, crushed
1 piece of ginger, finely grated
1 red chilli, deseeded and finely chopped
1 lemongrass stalk, outer leaves discarded and inner stalk finely chopped
1 tbsp (15ml) Tom Yum paste
¼ cup (60ml) white wine
1 can (410g) coconut milk
10g fresh coriander
Soy sauce, to taste
Fish sauce, to taste
Lime juice, to taste
Scrub the mussels well until clean and discard and that are already open. Set aside.
Heat a little oil in a heavy based pot and gently fry onion, garlic, ginger, chilli and lemon grass for a couple of minutes or until fragrant.
Stir in tom yum paste and fry for another minute or two.
Add wine and mussels, cover pot with lid and allow to cook for about 5-10 minutes or until mussels have steamed open.
Add coconut milk and heat through.
Season with a little soy sauce, fish sauce and lime juice.
Garnish with fresh coriander and serve immediately in individual bowls with a ladle full of broth.
Serve with crusty bread to help mop up any leftover broth.
This post was especially written for The Pretty Blog
Photographer: Catherine Mac
Recipe and styling: Luisa Farelo Hayes