Mummy-Modified Tom Yum Soup for My Little Girl

We are finally in Dubai winters! Loving the breezy evenings, but not so much the cough and flu that’s been going around. With a 7 year-old in the house, we are guaranteed lovely pesky viral bugs that she picks up from the school run, and the past week has seen a slow-down in our weekend activities as we recuperate. 

My little girl loves Thai cuisine as much as I do (not surprising given the amount of Thai dishes I wolfed down through my pregnancy!). So when I told her I’d make her a soup to combat her cold, she demanded a bowl of Tom Yum.

I have this special, super easy Tom Yum Soup recipe up my sleeve, but it needs a little modification for my bub. She doesn’t like shrimps, and obviously can’t take Thai hot like I can. As a sneaky mummy, I also decided to add a handful of other healthful ingredients, and prayed hard she wouldn’t sniff out the difference. This soup is far from photogenic, but tastes great and is full of nutritional value if I may say so myself! 

Thai Tom Yum Soup Modified By Mummy:

The Tom Yum Paste:

In a blender, blend together the following ingredients, and set aside:

  • 1/4 cup finely minced lemongrass 
  • 5 cloves garlic 
  • 1 thumb-size piece galangal, sliced
  • 1 fresh red chili, sliced
  • 1/2 cup coriander/cilantro leaves and stems, fresh chopped
  • 2 tbsp. fish sauce 
  • 1 tbsp. vegetable oil
  • 1 tbsp. soy sauce
  • 1/2 tsp. shrimp paste 
  • 1/4 cup freshly squeezed lime juice
  • 3 heaping tsp. palm sugar (or substitute with brown sugar)
  • 2 to 3 spring onions (sliced)
  • 1 to 2 tbsp. coconut milk to help blend it all together

The Recipe:

  1. Heat 2-3 tablespoons of extra virgin coconut oil, and fry 10 cloves finely sliced garlic till aromatic and golden brown.
  2. Add 4 tablespoons of the Tom Yum paste, and stir-fry on medium heat till aromatic.
  3. Add 500 grams boneless chicken, cut to thin strips. Fry till semi-cooked.
  4. Add 1 carrot, roughly chopped.
  5. Pour 1 cup coconut milk, and allow to simmer.
  6. In the meantime, blend together 1 inch raw turmeric and 1 inch ginger with a little water in the blender. Stir into the soup.
  7. Add 1 more cup of coconut milk, and allow to simmer for 10 minutes.
  8. Serve hot (I also added a tablespoon of ground almond to each serving for more texture and nutritional value). Bon apetit! 
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