Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.

Tom Yum soup

This Thai dish is packed with vibrant flavours. Although a soup it’s surprisingly filling.⠀

Serves: 4

Prep: 10 minutes
Cooking: 50 minutes
Total: 60 minutes

Difficulty: easy

INGREDIENTS

Paste⠀
2 tablespoons fish sauce ⠀
Handful cherry tomatoes ⠀
3 cloves garlic ⠀
Thumb sized piece ginger ⠀
2 red chillies⠀
4 kaffir lime leaves⠀
2 lemongrass blades ⠀
1 large shallot⠀
1 teaspoon Palm sugar⠀
Tablespoon ground nut oil⠀
2 teaspoon soy sauce ⠀
2 teaspoon tomato purée⠀
Coriander stalks chopped ⠀

Juice of 2 Limes⠀
125g Shiitake mushrooms ⠀
200g raw king prawns ⠀
200g mussels – debearded & cleaned. Discard any that don’t close when tapped ⠀
1-2 King roe on scallops⠀
400ml Coconut milk⠀
500ml good fish stock – we used Waitrose Cooks Ingredients⠀
Coriander leaves⠀
1 fresh chilli in discs⠀

Blitz the paste ingredients in a blender or bullet.⠀

Put the paste in a hot pan and let it sizzle for a minute before adding the coconut milk and stock. Stir then simmer for 20 minutes.⠀

Add the mushrooms and shellfish and continue to simmer until the prawns are pink, the mussels are open – approximately 8 minutes.⠀

Discard any mussels that haven’t opened.⠀

Squeeze in the juice of the limes and finish with coriander.⠀

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