TOM YUM SOUP
Very yum and not invented by a chap named Tom.
Tom Yum soup is a type of hot and sour seafood soup originating in Thailand. Tom refers to the boiling process while yum (or yam) refers to a Thai spicy and sour salad. Sumptuously rich and heartily filling and a definite favourite of mine.
1 x 400ml (14fl oz) can coconut milk
6 tbsp tom yum paste
1 courgette (zucchini), ends trimmed, halved lengthways and then cut into thin half-moons
175g (3½ cups) beansprouts
270g (9oz) cooked mixed seafood (defrosted if frozen)
From the store cupboard
pinch of salt
pinch of white pepper
Pour the coconut milk into a medium saucepan, fill the empty can with water and add that too. Stir in the tom yum paste and bring to the boil, then add the courgette and beansprouts, allowing to simmer for 3 minutes.
Add the cooked seafood and bring back up to the boil. Remove from the heat and check the seasoning, adjusting to taste if required with a little salt and white pepper. Serve and enjoy.