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

For the garnish

Details

  • Cuisine: Thai
  • Recipe Type: Soup
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 15 mins
  • Serves: 2

Step-by-step

  1. Heat a wok over a high heat until smoking and add the rapeseed oil.
  2. Add the galangal or ginger, the lemongrass, kaffir lime leaf and red chilli and explode the flavours in the hot oil for 10 seconds.
  3. Add the aubergines and toss for 2 minutes (if using oyster mushrooms, cook for 1 minute).
  4. 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.
  5. Once it has come to the boil, add the rice noodles, tofu, cherry tomatoes and pak choy.
  6. Season with the coconut milk, soft brown sugar and tamari or soy sauce, then bring back to the boil and simmer for a minute.
  7. 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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