Kickfit Fitness Blog
Spring has Sprung with a healthy Tom Yum
So, Spring is here! Although the weather isn't co-operating just yet, Sunshine and long days are just around the corner! With that in mind and after just coming back from an amazing trip to Thailand I have some tasty colourful recipes that will hopefully inject some sunshine into the grey days while we wait for the warmth to arrive (and stay put).
Whilst out in Thailand we were lucky enough to attend a Thai Cookery School where we learned all about Thai flavours and made pastes from scratch.
So a big thanks to: www.bangkokthaicooking.com for welcoming us and also providing recipes so that I can now share them with you!
All the ingredients can be bought from The Royal Thai Super Market, 205 Clarence Rd, Windsor SL4 5AN.
So to start we learned how to cook Tom Yum, a dish synonymous with Thai Cuisine and with three vital ingredients. That will be found in lots of recipes so grab some extra and pop in the freezer :
Galangal - a type of ginger NOT GINGER so find Galangal or its not Tom Yum!
Kaffir Lime leaves - the Kaffir Lime is an aromatic variety of lime more Knobbly than its supermarket counterpart. The leaves are used in lots of traditional Thai dishes and can be purchased frozen and freeze dried.
Lemongrass woody stems of punchy citrus aromatic! You can get this in the supermarket.
So now onto the recipe!
1/2 cup Protein source, Traditionally prawns.
1 cup Straw Mushrooms or any type you can get cut into quarter
1 Lemon grass cut into pieces
3 Kaffir Lime leaves, torn in half.
1 thumb length of galangal ginger finely sliced
1/2 tbsp Fish sauce (soy for vegetarians)
1/4 tbsp Lime juice
1 cup Water or Chicken stock
1/2 Tomato cut into quarter
1 tbsp Fresh coriander leaves
1 tbsp Spring onion
1/2 tbsp Thai chilli paste (nam prik)
2 Tbsp Coconut milk
3 Birds eye chillies- or less taste dependent.
1. Put lemongrass, galangal ginger, kaffir lime leaves, mushrooms, chillies and tomato into water and bring to boil. Cook until tender.
2. Add the prawns / protein and cook until tender.
3. Add coconut milk, lime juice, fish sauce and Thai chilli paste.
4. Serve hot and garnish with fresh coriander and green onions.