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