Dad says that from the recipes I have been posting lately, it is no wonder I have a weight problem.
He is quite right of course. I am a comfort cook, after all. However, I do make healthy meals too.
This is one I like periodically. A hot and sour Tom Yum soup. One can use chicken, fish, prawns, pork or anything really, but my favourite is fish balls. Or perhaps prawns and fish balls. We used to make our own fish balls once, from fish and shallots and cornflour. Now I buy them frozen. Where I am now most of the ingredients such as lemongrass, kaffir lime leaves, ginger and so on come in jars, but if you have access to fresh go for it.
There are many other ingredients one might substitute or add, such as mushrooms and chicken, julienned courgettes, capsicum, baby corn, and so on.
This recipe produces four generous serves, and keeps well in the fridge for a week. It can be frozen.
(Edit): make that three generous serves.
- 1 litre of chicken stock
- 1 tablespoon tom yum paste
- 1 carrot peeled and julienned
- A shallot or a small onion sliced thinly
- A few whole green beans
- A stick or two of celery, chopped
- 1 chilli seeded and sliced thinly
- garlic, finely chopped
- 1Tblsp chopped lemon grass
- 1 tsp kaffir lime leaves
- A dozen or so fish balls, or a preferred alternative such as 2 skinless, boneless chicken thighs cut into small pieces
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 Tblsp Chopped coriander leaves
- 1 tsp Chopped basil
- Spring onions
- Heat the chicken stock
- Stir in the tom yum paste and garlic and bring to a simmer
- Add lemon grass and kaffir lime leaves
- Add the fishballs or chicken and simmer until cooked through.
- Add the carrots, or other vegetables, fish sauce, lime juice and chilli.
- Simmer a few more minutes then add the coriander and basil
- Serve (if you are using fresh herbs use some as garnish along with thinly sliced spring onions or more julienned carrot)