Speedy Tom Yum
Donal's Notes
While you won’t be able to wholly recreate the taste of curries made using pastes freshly bashed in Asian markets, a shop-bought curry paste isn’t the worst place to start a recipe and the aromatic ingredients that lurk in those jars can be brought to life with heat, fish sauce and lime juice. For those lacking in the knife skills department, cumbersome vegetables like butternut squash can be bought from supermarkets pre-prepared. Kaffir lime leaves are an exotic ingredient but can be found in most Asian stores and freeze wonderfully – you can just pick out a handful and add them straight to a soup like this. If you can’t find them, add the zest of a lime while you fry off the curry paste.
Peeler
Julienne peeler
Chopping board
Chopping knife
Saucepan
Wooden spoon
Measuring jug
Ladle
Instructions
1
Start with the prep. Peel and julienne the carrots and halve the bok choy. Thinly slice the spring onions on the diagonal.
2
Heat the oil in a saucepan over a medium–high heat and fry the curry paste for a minute then add the carrots and fry for 2–3 minutes.
3
Reduce the heat and add the lime leaves, fish sauce, caster sugar and coconut milk. Bring to a simmer then add the stock and butternut squash. Bring to the boil then simmer gently for 10–12 minutes until the squash is almost tender.
4
Add the bok choy and cherry tomatoes and cook for a minute then stir in the lime juice and noodles. Season with more fish sauce to taste if needed.
5
Divide the soup between bowls and serve scattered with the spring onions.
