Thai aubergine tom yum soup recipe
Inspired by the flavours of hot and sour tom yum soup with the quick prep time of a stir-fry. For Thais, wok-frying all the aromatics is not the correct way to start this recipe, but using the wok to explode the spices in hot oil injects a slight smoky flavour and enriches the broth. If you can’t find Thai aubergines, you can use 200g (7oz) oyster mushrooms. You could turn this into a meat or seafood dish or adapt it for vegan friends by adding assorted greens.
This recipe is from Stir Crazy by Ching-He Huang (published by Kyle Books).
Ingredients
- 1 tbsp rapeseed oil
- 1 tsp finely grated galangal or root ginger
- 1 stalk of lemongrass, finely sliced
- 1 whole kaffir lime leaf, fresh or fried
- 1 red chilli, deseeded and finely chopped
- 6 small green baby Thai aubergines, sliced into quarters
- 1 tbsp vegetable bouillon powder
- 300 g cooked flat wide rice noodles (150g dried weight), drizzled with sesame oil
- 150 g fresh, firm tofu, drained and cut into 2cm (approx 1 inch) cubes
- 4 cherry tomatoes
- 2 small heads of baby pak choy, halved
- 100 ml reduced fat coconut milk
- 1 pinch of soft light brown sugar
- 1 tbsp tamari or light soy sauce
- 1 tbsp rapeseed oil
- 1 tsp finely grated galangal or root ginger
- 1 stalk of lemongrass, finely sliced
- 1 whole kaffir lime leaf, fresh or fried
- 1 red chilli, deseeded and finely chopped
- 6 small green baby Thai aubergines, sliced into quarters
- 1 tbsp vegetable bouillon powder
- 10.6 oz cooked flat wide rice noodles (150g dried weight), drizzled with sesame oil
- 5.3 oz fresh, firm tofu, drained and cut into 2cm (approx 1 inch) cubes
- 4 cherry tomatoes
- 2 small heads of baby pak choy, halved
- 3.5 fl oz reduced fat coconut milk
- 1 pinch of soft light brown sugar
- 1 tbsp tamari or light soy sauce
- 1 tbsp rapeseed oil
- 1 tsp finely grated galangal or root ginger
- 1 stalk of lemongrass, finely sliced
- 1 whole kaffir lime leaf, fresh or fried
- 1 red chilli, deseeded and finely chopped
- 6 small green baby Thai aubergines, sliced into quarters
- 1 tbsp vegetable bouillon powder
- 10.6 oz cooked flat wide rice noodles (150g dried weight), drizzled with sesame oil
- 5.3 oz fresh, firm tofu, drained and cut into 2cm (approx 1 inch) cubes
- 4 cherry tomatoes
- 2 small heads of baby pak choy, halved
- 0.4 cup reduced fat coconut milk
- 1 pinch of soft light brown sugar
- 1 tbsp tamari or light soy sauce
- 1 lime (juice only)
- 1 handful Thai basil leaves, sliced into thin ribbons
- 1 handful fresh coriander, roughly chopped
- 1 lime (juice only)
- 1 handful Thai basil leaves, sliced into thin ribbons
- 1 handful fresh coriander, roughly chopped
- 1 lime (juice only)
- 1 handful Thai basil leaves, sliced into thin ribbons
- 1 handful fresh coriander, roughly chopped
Details
- Cuisine: Thai
- Recipe Type: Soup
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 15 mins
- Serves: 2
Step-by-step
- Heat a wok over a high heat until smoking and add the rapeseed oil.
- Add the galangal or ginger, the lemongrass, kaffir lime leaf and red chilli and explode the flavours in the hot oil for 10 seconds.
- Add the aubergines and toss for 2 minutes (if using oyster mushrooms, cook for 1 minute).
- Pour in 800ml cold water and season with the vegetable bouillon powder, then cook for 10 minutes on a high heat to infuse all the flavours.
- Once it has come to the boil, add the rice noodles, tofu, cherry tomatoes and pak choy.
- Season with the coconut milk, soft brown sugar and tamari or soy sauce, then bring back to the boil and simmer for a minute.
- Transfer to serving bowls and garnish with the lime juice, Thai basil and fresh coriander.
Recipe is from Stir Crazy by Ching-He Huang (published by Kyle Books). Photography by Tamin Jones.
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