Tom Yum Soup
Tom Yum Soup



  • 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.

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