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Tom Yum broth with poached Tasmanian seafood

Tom Yum broth

The Deck


Tom Yum Broth with Poached Tasmanian Seafood, Glass Noodles and Asian Greens

1500ml water
2 tablespoons tom yum paste
12 mussels
12 fresh tasmanian scallops
320g blue eye trevalla
4 lime leaves
packet dry rice noodles
2 bunches each of bok choy and choy sum
1 bunch of fresh coriander

Tom Yum Paste
If time is available you can make your own paste.

There are many variations to the recipe but an easy one is to simply combine equal quantities of the following ingredients and grind together in a mortar and pestle; garlic cloves, french shallots, lemon grass, galangal, red chilli, pinch salt, soybean oil, lime juice & water.

Glass Noodles are simply a more fashionable way of describing rice noodles.

Purchase the rice noodles in their dry form and simply cover with boiling water and set aside until they are soft.

Refresh under cold water to arrest the cooking process.

The Asian greens can be one of or a combination of Choy-Sum and Bok Choy.

The leaves can simply be left whole or shredded.

To make and serve the Tom Yum broth
Simply bring the water to the boil in a good sized pot so that the liquid is shallow to allow better quality steaming of the seafood.

Add 2 heaped tablespoons of the paste, simmer for 2 minutes, add the seafood and place a lid on the pot to allow the seafood to steam.

Remove the lid after 1 minute and serve by simply pouring the broth over a bed of rice noodles and shredded asian greens, Evenly distribute the seafood to each bowl.

Garnish with coriander and whole lime leaf and serve.

This is the type of soup you can make in minutes whether it’s for yourself or for unexpected guests or for a dinner party where you have time constraints.

Tom Yum is a spicy Asian inspired soup which holds fantastic flavours and infuses the seafood whilst poaching to gives a beautiful aromatic flavour.

Simply make the paste using the recipe provided or you can purchase Tom Yum paste in all Asian food stores or some supermarkets.

Serves 4.

Extracted from When we eat — a seasonal guide to Tasmania’s fine food and drink. ISBN 0-646-44132-9. Photography by Paul County. Read more here

{ 1 comment }

Whatever 01.07.08 at 10:57 pm

looks yummy yet spicy thai food

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