Using only allowed ingredients. Unfortunately coconut milk is not allowed and I've used as little oil as possible. Tastes really good and very filling, but I will add more chillies next time.
Serves Two
For the Tom Yum Paste
2 Garlic cloves
2 Lemongrass stalks
Thumb sized piece of ginger
1 Bunch of Coriander (stems only, keep leaves for garnish)
2 (hot) or 3 (hotter) birds eye chillies (the little ones)
1 large shallot
2 tbs water
Juice of a lime
For the soup
400ml skimmed milk
200ml vegetable stock (using low sodium stock cube)
Bag of frozen prawns or mixed seafood, whatever you like best. Chicken would work too.
Two handfuls of beansprouts
1 Red pepper sliced very thin
4 spring onions (chopped)
1 lime
Fresh coriander leaves (chopped)
Put all the Tom Yum paste ingredients in the blender and make a paste. Put in saucepan with a quick spray of oil and 'fry' slowly for 10-minutes, stirring all the time. Then add milk and stock, bring to the boil then simmer for 15-minutes. Strain and throw out the 'bits'. Then whilst still on the heat, add the seafood for a couple of minutes until cooked.
In two large bowls place red pepper, beansprouts, and spring onions in the bottom, then pour in the soup and leave for a couple of minutes. Squeeze half a lime in each and some coriander.
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