Seafood Tom Yum

Cook Time 1 hour

Servings 4

Ingredients

Paste

2 green chillies, cut in half lengthways

1 small red chilli

1 knob of galangal

Zest + juice of two limes

1 ½ tbs. brown sugar

2 clove of garlic

2 purple shallots

3 coriander root and stems washed, leaves reserved for garnish

1/3 cup fish sauce

1.5L chicken stock

Lemongrass – bruised 6cm piece.

1/3 cup soy sauce

4 baby corn, cut in half lengthways

40g bean, top and tailed and cut in half

4 baby bok choy, cut in half and washed well

8 shiitake mushrooms, stalk removed and sliced

8 cherry tomatoes

½ bunch spring onion, finely sliced

12 green prawns, peeled (keeping the tail in tact), and deveining

4 small snapper fillets, skin removed and cut into 4cmx4cm cubes

¼ packet of rice noodles, blanched per packet instructions

Method

For the paste, place all the ingredients (except for the coriander leaves and juice of limes) into a food processor and blitz until a fine puree forms.

Bring a large pot of the stock up to the boil and then add the paste and the lemongrass. Turn down and gently simmer for 10 minutes to infuse. Strain and place back in the pot and add the soy. Over a gently boil add the beans and corn, then the mushrooms, bok choy, noodles and seafood. Cook for 1-2 minutes and finally add the tomatoes.

Portion even amounts of the vegetables, noodles and fish between four bowls and then pour in the broth + squeeze lime juice over.