Tom Yum Soup
Back home
1 min read

Tom Yum Soup

Tom Yum Soup

Ingredients

Method

  • 1 litre chicken stock
  • 6 small lemongrass stalks
  • 12 lime leaves, torn
  • 1 red chilli, sliced
  • 20g ginger, thinly sliced
  • 2 tbsp fish sauce
  • 20g palm or demerara sugar
  • 200g white fish, such as cod, skinned and boned, and cut into chunks
  • 6 scallops
  • 50ml veg oil
  • Handful of coriander
  • Handful of basil
  • 2 limes, halved
  • Pour the stock into a pan with the lemon grass, lime leaves, chilli, fish sauce, ginger, and sugar. Bring it all up to the boil, then leave on a very low heat for 10 minutes to infuse. Pop the fish into the broth.
  • Cook the scallops for 3 minutes on each side on a very hot griddle pan with a little splash of oil, then set aside. To serve, distribute the fresh herbs between six soup bowls, and squeeze a little lime on top, and pour in the soup. Place a scallop in each bowl, and garnish with a lemongrass stalk.
30 mins
6 serving
This recipe pairs perfectly with the Quinta do Buble Godello 2019 from Monterrei, Spain.

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box