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Light and healthy broth packed with flavour. Tom Yum is a hot and sour Thai soup – find the ready-made paste in the Asian section.

  Less than 30 minutes

Serves 4

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Ingredients:

  • 3cm knob fresh ginger, sliced
  • 1 stick lemongrass, bruised (optional)
  • Oil, for frying
  • 1 packet (150g) shimeji mushrooms, thinly sliced (portobello or button mushrooms work well too)
  • 10 sprigs coriander, leaves picked and stalks reserved
  • 1 packet (100g) tom yum paste
  • 1 packet (50g) tomato paste
  • 8 cups (2L) boiling water
  • 1 Tbsp (15m) fish sauce
  • Juice (30ml) of 1 lime or ½ lemon
  • 1 large packet (500g) baby marrows, spiralised or cut into matchsticks
  • 2 packets (125g each) sugar snap peas
  • 6-8 boiled eggs, halved
  • Sliced red chilli, lime or lemon wedges and sliced spring onion, for serving (optional)

Method

  1. Fry ginger and lemongrass in a large pot for 2-3 minutes. 
  2. Add ½ the mushrooms, a handful coriander stalks, tom yum paste, tomato paste and water.
  3. Boil for 5-8 minutes. 
  4. Stir through fish sauce and lime or lemon juice.
  5. Simmer for 5 minutes. 
  6. Divide baby marrow, sugar snap peas and the remaining mushrooms between 4 bowls.
  7. Ladle over soup and top with eggs and coriander leaves.
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