Tom Yum Soup with Chicken and Mushrooms
A Thai dinner sized for one person, ready in 22 minutes. Roughly £3.70 a portion. Expect a bit of heat.
Per portion
Calories from protein 57%, carbs 29%, fat 14%. Estimated from the ingredients.
Roughly £3.70 a portion.
Method
- 1
Bring the stock to a simmer with the lemongrass, lime leaves and ginger, and simmer for 5 minutes to infuse.
- 2
Add the chicken, mushrooms and cherry tomatoes, and simmer for 6–8 minutes until the chicken is cooked through with no pink inside.
- 3
Cut a wedge from the lime and keep it back, then stir in the fish sauce, the juice from the rest of the lime and the chilli, and taste, adjusting the balance of sour, salty and hot.
- 4
Ladle into a bowl and scatter with coriander, with the lime wedge on the side, to serve.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/tom-yum-soup-with-chicken-and-mushrooms/
