Tom Yum Soup

Yummy Tom Yum!

Hi all, hope everyone who reads this is ok, we are all fine. Dean's leg is on the mend, I am busy at work and Blixa is a cute little monkey as always! I am getting excited as we are going to see The Jim Jones review on Sunday who are rock n roll-tastic! it's keeps us happy to see a band every now again and reminds us of our hey days when beans on toast was the best meal we had and Jack Daniels was better than a cuppa! Blimey we sound old...

Tonights tea is a one pot wonder and boy was it delicious! It's dead easy to make my cheats version but I bet the 'real' cooks out there would shake their heads...

I tend to use a pre chopped stir fry mix which includes mushrooms, beansprouts, waterchestnuts and a selection of veg but you could chop up peppers, shitake mushrooms or any veg you think would go and then all the other bits.
1 tin of coconut milk
About 2 inches of fresh, grated ginger
2 crushed cloves of garlic
Sprinkle of dried chillis to taste
2 tablespoons of fish sauce (nam pla)
Pepper and salt but wait until the end to add salt as the fish sauce is already quite salty
Vegetable stock
Noodles (rice or egg) - about 2 layers
Fresh chopped corriander or tonight I used some basil leaves or chicken
Tofu or you could use prawns

Simply stir fry the veg then add the coconut milk and about a litre of stock.
Throw in the ginger, chilli and garlic and then the fish sauce along with the tofu and leave to simmer for about 10 mins then throw the noodles in. Once the noodles are cooked then it's ready.
Finally add the herbs and season to taste