It’s amazing how often you disregard amazing recipes that you know how to make simply because the idea doesn’t jump out at your when you open the fridge. I was so excited to get home and make this meal today as I haven’t made it in close to 2 years, and I remembered it being such a delightful balance of sweet and sour.
Like most good Thai recipes, you can make it using just one wok, and after the food has been prepped it will take just 15 minutes to cook. Is there any excuse not to make it?
The vegetables here are interchangeable, but I’d suggest that carrot, onion, broccoli and tomatoes should always be used where possible. Tomato is surprisingly quite a mainstay in real Thai cooking, and broccoli is amazing in any soup or sauce-based dish as it’s nature’s sponge, without being as gross as that sentence implies.
3 cups water
4 slices galangal
4 lemongrass stalks
4 kaffir lime leaves
1 thinly sliced carrot
1 head broccoli, chopped
1 tomato, chopped
1 onion, chopped
150g firm tofu, fried in chunks
1/2 tin water chestnuts
4 tbsp soy sauce
2 tsp sugar
1 spring onion, chopped
handful of coriander leaves, chopped
juice of 1 lime
2 tbsp Tom Yam Chili Paste (store bought or home-made from this recipe)
4 tbsp coconut cream/milk
Boil the water in the wok
Add the galangal, lemongrass, kaffir lime leaves, tofu and all the veg except the tomato
While boiling, add the soy sauce and sugar
When the veg is tender but before the water has evaporated, throw in the tomatoes
After 2 mins, take off the heat
Stir in the Tom Yam Chlii Paste, lime juice and coconut cream/milk
Top with spring onion and coriander and serve!
A quick tip: if you add the kaffir lime leaves whole rather than crushing them, they’re easier to fish out so your guests don’t mistake them for coriander and chomp away.
This is a fantastic Spring meal; light but filling, and not too heavy. It’s also easily made in 15 minutes or less. Who says that cooking takes too long?!