I love soups when the weather’s cold. For me they either have to be thick and creamy with lots of warming vegetables, or light but filling with tons of delicious spiced flavours. Soups in Thailand are a meal in themselves! Tom Yam is one of my favourites. Made with heaps of fresh ingredients such as lemongrass, kaffir lime leaves, galangal, lime juice, fish sauce, and crushed chilli peppers to give it a distinctive, hot, fragrant flavour.
Tom yam nam khon is a more recent adaptation which contains a little coconut milk. I love adding coconut milk to my Thai soups. The unique fatty acids in coconut milk may aid weight loss, improve immune function, reduce heart disease risk and improve skin and hair health. This awesome soup has a ton of additional health benefits thanks to immune regulating shiitake mushrooms and the fantastic healing properties of garlic and ginger. I can’t eat chillies as they’re a nightshade and flare my autoimmune disorder, but if you’re okay with them I would add a couple to the recipe.
INGREDIENTS (makes 2 servings)
2 baby pak choi
4 tender broccoli stems
Chunk of peeled ginger sliced into strips
6 shiitake mushrooms
2 peeled, chopped cloves of garlic
Small handful of cashews
2 servings of vermicelli rice noodles
Juice of 1 lime
2 teaspoons of tamari (gluten free soy sauce)
2 teaspoons of Coconom tamarind infused coco sugar
2 star anise
Make a vegetable stock by boiling 2 carrots, a red onion, a white onion and 4 sticks of celery with two large pinches of salt and some bay leaves in 1.5 litres of water. Allow the water to bubble before putting a lid on the pan and leaving it to simmer for 30mins to an hour. The longer you leave it the less liquid you’ll have but the stronger the flavour.
In a wok or saucepan gently heat 75g of creamed coconut. Add half a tin of coconut milk (200ml) and 750ml of veg stock.
Add all the veg and noodles to the liquid, squeeze in the juice of 1 lime. Add the tamari and coco sugar and simmer for 8-12 minutes until the noodles are cooked and the veg is tender.
Serve with a small handful of fresh coriander (cilantro) on top.