Glen from Loughborough said:
I make soup with left over veg, whether it be cooked or fresh. I make double dinner on a sunday, as it saves time... More
Hot and Sour Vegetable and Noodle Broth
This is a great meal in a bowl soup that takes only minutes to put together and is a great base for using up veggie odds and ends. This recipe uses a great store cupboard staple, Tom Yum paste, which is a Thai ready-made spicy paste. To make it a more substantial meaty main meal try adding some leftover pork or chicken.
Ingredients show imperial units
Serves 4
- 4 tablespoons Tom Yum paste
Thai curry paste
Add to chicken or other meats, as well as seafood, noodles, vegetables and tofu.
This paste will create sumptuous curries. Use right away from the jar then store in the refrigerator for up to 2 weeks and use it, as you need it.
- 1 litre boiling water
- Leftover vegetables such as peppers, cabbage, carrots, pak choi, French beans, sugar snap peas, broccoli, leeks, peas, baby corn, mushrooms, spinach, beansprouts.
- 400ml coconut milk
Coconut milk
For thai curries and vegetable bakes
If you have any leftover you can freeze in ice-cube trays. Once frozen transfer to freezer bags. It will keep for up to 3 months.
- Lime juice to flavour
- Sprigs of coriander
Herbs
Ideal for seasoning pastas.
To keep cut parsley or coriander, put in a hole free polythene bag with a couple of tablespoons of cold water, give the bag a good shake and keep in the salad drawer of the fridge. Herbs should keep for a week like this.
-
50g Egg or rice noodles
Egg or rice noodles
Look for the straight to wok brand.
They can be used in soups, stir-fries or in sauces for dishes using shredded meats, prawns or vegetables.
Instructions
- In a large saucepan dissolve the tom yum paste in the water. Then add your chosen vegetables and gently simmer to allow the vegetables to be poached until just tender, about 10 minutes.
- Add the coconut milk, rice noodles and season with lime juice. Serve in warm bowls with sprigs of fresh coriander.
Health Note
Tom Yum paste is packed with chillies and Thai spices. in response to the burning taste of chillies, it is believed that the brain releases endorphins – painkilling chemical compounds that, at high levels give a sensation of pleasure.
Comments on this recipe
I made this last week and it will certainly become a regular recipe for me. Really quick to make, extremely tasty and very satisfying. I got my Tom Yum paste from a Chinese supermarket so it was very cheap - this is also the cheapest place to buy coconut milk rather than the usual supermarkets.
Tried this with a pack of stir fry veg that was past frying, and some yellow Thai curry paste that also needed using up - it's delicious and it must have cost max one pound to make - so chuffed! Thanks so much, some great ideas on this site.
Comments on this recipe