If you're a regular soup-eater at lunch, and given its ease and cost-effectiveness, chances are we're probably talking about you, then you're also likely to be a bit bored of tomato and/or leek and potato variations.
We realised this and being the helpful guys we are, we spoke to the chef at Thai cafe Rosa's (rosaslondon.com/soho), who gave us the very best recipe for Tom Yam soup, which is about to change your lunchtimes. Quite a lot.
Ingredients (Per Person)
250ml of water
a pinch of coriander root
2 slices of Galangal
2 red chillies
1 diagonal slice of lemongrass
1 tbsp of fish sauce
1 tbsp of lime juice
1/2 tbsp of chilli paste
5 prawns, veined, shelled and heads removed, but with the tails intact
3 cherry tomatoes sliced in half
5 button mushrooms sliced into quarters
Method
• First bring the water to the boil in a pan over a high heat
• Add the chillies, coriander root and galangal and brew for a minute or so on a high-heat
• Add the chilli paste, fish sauce and lime juice and stir for a minute
• Finally add the prawns and button mushrooms and cook on a high heat until the prawns are cooked through
• Plate up and serve in a hearty-sized bowl
Rosa's is located at 48 Dean Street, London W1D 5BF rosaslondon.com/soho
