Sydney Weather is starting to change slightly as autumn is here. Today especially when cold and rain visit Sydney. I was craving for some spicy soup. I decided to make tom yum soup. This tom yum soup is really easy to do as because i am using instant tom yum paste and add extra spices to make nicer. This tom yum soup can be eaten with rice, noodle or as entree. You can change the fish fillets to seafood, chicken or pork as preference.
Tom Yum Soup Recipe
Ingredient
3 Tablespoon Instant Tom Yum Paste
1 stalk lemon grass
4 Lime Leaves
4 Bird eye Chillies ( optional)
300gr Button Mushrooms cut into quarter
150gr Baby Corn
300gr fish fillets / Seafood
1 Stalk Ciantro/ Coriander Chopped roughly.
1 Litre Hot Water
1 Teaspoon Sugar
1/2 Teaspoon Salt
Method :
1. Boiled the hot water, add in the tom yum paste, chilli, lemongrass & lime leaves.
2. Cook about 5 minutes until fragrance then add the fish fillets, baby corn and stalks of Corianders (Leave the coriander leaves for garnish)
3. Cook another 5 minutes then add mushroom onto the soup and heat for another 2 minutes then turn off the stove.
4. Serve in a bowl with Coriander leaves on top for garnish with Steamed rice.
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