Tom Yum Gai (Hot and Sour Chicken Soup) or Goong (Prawns) with Vegetables

This fragrant and healthy, hot and sour Thai soup is deliciously simple and tasty, and what's more you can make it into a filling meal with the addition of rice or noodles

This is a really tasty Thai soup, which you can make a healthy meal of by adding a few optional vegetables, and even some rice or noodles in the bottom of the bowl before you ladle on your soup, if you want something really hearty (if a little inauthentic)! Keep it minimal for a great starter to a Thai meal.

You can make this with prawns instead of chicken if you prefer, adding them right at the end to make Tom Yum Goong, the popular prawn version of the dish (you can even make the stock up from the prawn shells, cooking them in a little oil until pink, then adding a litre of water and simmering for 20 minutes before straining), or make a vegetarian version with vegetable stock and add tofu to it for the protein element.

A more recent version of the soup, Tom Yum Nam Khon involves adding some coconut milk to the finished broth (usually when making with prawns), and a small amount of toasted dried chillies, if you fancy something a bit creamier - just splash some in at the end - you could also use 100g creamed coconut, or to taste, whizzed into the stock.

For the Thermomix instructions for this recipe, see here.

Serves four to six, from 211 calories per serving for a quarter portion (served between four), or 141 calories for a sixth portion, made with home made curry paste and skinless chicken breast and vegetables as stated.  

With prawns - 181 calories per serving for a quarter portion.

With tofu - 177 calories per serving for a quarter portion.

Add on 165 calories per portion, per 50g raw rice, or if you want a filling soup without the extra calories, you could use konjac / magic / slim noodles for only a few extra calories. Rice or beanthread noodles would be delicious with this too. [Calories in square brackets]

Tom Yum Paste (includes Thermomix method)

A fragrant blend of Thai aromatics, and the perfect base for hot and sour Thai soups

No need to buy expensive jars with questionable additives and ingredients in them, you can whizz up your own healthy, fresh paste in minutes from just six ingredients and the taste is incomparable!

        

This makes enough to make soup (or a meal) for four to six, in 800ml to 1 litre of stock. It is easily doubled or tripled (just blitz for a little longer), and will keep in the fridge for a day or two, or freeze for more long term storage to preserve the flavour, as it does not contain oil or salt to preserve it.

[Calories in square brackets, average 84 calories per quantity for 4-6]