This is a great base soup/ broth and works well with seafood, chicken, beef, or even just vegetables. Adjust the heat to your taste but remember there should be a balance of spice with sourness.
For the broth~
One bunch spring onion chopped
Large knob of ginger grated
One clove garlic finely chopped or grated
One table spoon readymade tom yum paste (available from most super-markets)
One table spoon Thai green curry paste
One table spoon palm sugar or brown sugar
Exotic mushrooms ~(a selection equal to two cups – I love them fresh but you can also use the dried ones, just rehydrate in boiling water, do not throw away the water but use it as stock for your broth or keep it to use in a risotto or pasta dish!)
One bunch fresh coriander, washed and roughly chopped
Coconut oil for frying~(use the virgin one as it adds great flavor and is a healthy fat-free alternative.)
Seafood of your choice`(prawns work great for this, but for a variation you can use chicken breast sliced, pork or beef fillet or butternut and corn.)
Juice of one or two limes
For the noodle nest
Thin rice noodles~ soak in water and then deep fry- I like to make mine into a nest but if you don’t want to mould them (between to ladles) then just deep fry in batches until crispy.
I fill mine with a fresh salad and use whole coriander leaves, fresh coconut slivers, radishes and some sprouts.
To make the broth
In a pot melt the coconut oil and fry the tom yum paste and Thai paste for a minute
Add the palm sugar, ginger, garlic and half the chopped spring onion
Add three cups water or mushroom stock
Add the mushrooms and seafood or whatever protein you fancy. Leave to simmer for about five minutes, then add the lime juice to taste (it should be a sour, spicy explosion with a hint of chili but a slightly sweet finish.
Top with noodles and salad