Add flavour without fuss with store bought tom yum paste for a tangy take on tomato soup. And give classic garlic bread a herby kick with chilli and coriander.
Ingredients
Method
Preheat oven to 220°C/200°C fan-forced. Mix ginger and 1 tablespoon of the oil together. Season. Line a large roasting pan with baking paper. Put tomato and onion in pan, brush with oil. Wrap with foil, bake for 30 minutes, or until tender. Remove foil, return to oven and roast for a further 10 minutes, uncovered or until caramelised.
Heat remaining oil in a large saucepan on medium heat, add pastes, cook, stirring for 2 minutes, or until fragrant. Add roasted tomato mixture and pan juices, stock, sugar and 11/2 cups of coconut cream. Bring to a simmer. Remove from heat. Set aside to cool slightly. Using a hand stick blender, blend until smooth. Keep warm.
Meanwhile, for Garlic bread, mix butter, coriander, chilli and lime together. Season. Slice bread 2cm apart nearly all way through. Spread with butter mixture. Wrap in baking paper and then foil. Put on a baking
tray and bake for 10 minutes.
Put soup in bowls. Top with remaining coconut cream, crispy shallots and coriander sprigs. Serve with bread and lime wedges.
What is tom yum soup made of?
The ingredients in tom yum soup can vary, but generally it contains water, coconut milk, or chicken/other broths. It has various aromatic ingredients which are sliced and roughly smashed and simmered to draw out flavour. This could be lemongrass, chilli, shallots or garlic, to name a few.
Is tom yum soup healthy?
Tom yum soup is a healthy dish, having fewer than 100 calories per cup. It also contains vegetables, spices and proteins.
