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.
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
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?!