Here is my 15 minute version of the beautiful Tom Yum Soup from Thailand. I first tasted this soup nearly 20 years ago in Phuket whilst on holiday with my boyfriend (now my husband 🥰) we were at the most gorgeous restaurant on a cliff and he proposed! So as you can imagine I have very fond memories of this soup. Ok you can put your buckets away 🤣 back to the job at hand. Normally I like to make my own pastes but on this occasion I used good quality shop bought. You can use all sorts of fish or shellfish. Mussels, monkfish, hake, halibut or cod would all work really well. For a heartier version add rice noodles.
1 tablespoon Thai red curry paste
1 can coconut milk
1 blade lemongrass - cut lengthways into 4
2 kaffir lime leaves
500ml fish or chicken stock
180g raw tiger prawns
4 large prawns - shell on
1 salmon fillet - chopped into 4 chunks
1 cup full of edamame beans - I used frozen
1 chilli - sliced
Sizzle the paste in a pan and then pour in the coconut milk. Stir to combine. Add the lemongrass. kaffir lime leaves and stock and simmer for 10 minutes. Add all of the fish/seafood and edamame beans. Bring back to a simmer and cook for 5 minutes. Squeeze with lime and sprinkle with chilli and coriander.