Tuesday, March 15, 2011

G.G. cooks The Spirit House's Tom Yum

Gosh, I know I always rave- but twitter is great, isn't it?! Yesterday afternoon, I was on my way home when I realised that I didn't have the tom yum paste I needed. You see, I've been meaning to make Tom Yum for yonks and finally put it onto the menu plan this week as I managed to score some beautiful ingredients at the New Farm Farmer's Markets on the weekend. The only thing I couldn't find was the paste. I went to a couple of supermarkets and one deli and they either didn't stock the paste or were sold out. I know, I know, I should make my own, but not on a weeknight!

So in a little bit of a hurried state I sent out a tweet asking where to buy some and no less than 8 tweeps responded to me very quickly. I was able to head to one of their suggested suppliers on my way home. OK so Coles at Toowong isn't really a supplier, but I did get some insider tips about where to purchase boutique brands of Tom Yum paste at discounted rates and some other grand information. I'll be sure to check these tips out and let you know the outcome. Thanks to twitter and some lovely tweeps I was able to secure the illusive (or as it turns out, not so illusive) paste and make some lovely Tom Yum soup for dinner.

This recipe comes from the Spirit House cook book which you simply must get if you are a fan of Thai.

Ingredients
1 litre of chicken or prawn stock
2 stalks of lemongrass (outer leaves discarded) and angle cut into 5 cm pieces
4 pairs kaffir lime leaves
4 slices galangal
2 tablespoons of chilli jam ( I used tom yum paste but Spirit House label chilli jam is available)
1/2 cup lime juice
100 ml fish sauce
16 green king prawns peeled and deveined (I decided to substitute chicken for prawns which worked well too- about 150 g per person)
1-2 red chillies, seeded and finely chopped
coriander to garnish
finely sliced spring onion to garnish

Method
Put stock, lemon grass, kaffir lime leaces and galangal into saucepan. Bring to the boil, then reduce heat to a simmer and cook for 5 minutes. Add chilli paste, lime juice and fish sauce and cook until blended. Add prawns and simmer gently until prawns are just cooked, about 1 minute. Ladle into serving bowls and garnish with chilliies, coriander and shallots.


So tell me readers- Where do you buy your curry and soup pastes from? Do you make your own? Get it from Woolies or Coles or a secret supplier I need to know about?!

9 fabulous comments:

Leah said...

Nice photo GG!! How is the paw?

gbf said...

oh i could do with a bowl of this right now...just finished cleaning skirting boards - awful job! need some nourishing now. x

SOL's view said...

I have a recipe for Balinese chicken and I make the paste from scratch. And braised lamb shanks in yellow curry made from scratch. Sometimes I cheat when I make a red or green curry; I buy from Coles or Woollies.

But last time I made the Balinese chicken, I cheated and used my existing red curry paste. It has almost the same ingredients! The result was very, very similar to the 'from scratch' recipe. Maybe I'll cheat again next time. :)

Rabbit Sim said...

I never bother to make my own curry paste or tom yum paste. I get mine from Yuen's supermarket, they are crazily cheap and taste great. Look for A1 curry paste, I find the paste smell and taste fresh! However I have yet come across a nice bottled or packaged tom yum paste.

Lorraine @ Not Quite Nigella said...

We sadly missed out on visiting the Spirit House while we were in the area. We ran out of time but hopefully we will get to next time! :)

The InTolerant Chef said...

I love to make our pastes from scratch, the flavour is so much better and I love the satisfaction value too.
I'll have to get the cookbook.

mademoiselle délicieuse said...

This looks warming, comforting and fragrant. I could do with some of this ladled over any form of rice noodles right about now!

Steph@LittlePotBelly said...

I've never tried making Tom Yum from scratch but I think I'll have to one of these days considering it's so hard to come across a decent one. I get my Tom Yum fix from Trident's Hot 'n Spicy 2-minute noodles. It has a great soup base that you can easily spruce up with extra herbs and spices.

Julie said...

I should make home made tom yum, that version looks delish! Sadly i buy my pastes from the asian grocers

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