Thom Yam

I don't usually make homemade stock, but after it's made this soup takes only a few minutes and tastes incredible. This soup is just as good, if not better than the thai soup I posted earlier on here.

For the Stock:

• 3 tbsp sesame oil
• 1 onion or 4-5 shallots
• 4 celery stalks
• 1 red pepper
• 2-3 tomatoes
• 1 carrot
• 2-3 tsp ginger, grated
• 4 chillies
• 6 garlic cloves, minced
• 6 lemongrass stalks
• Handful of coriander

For the Soup:

• 1 carrot, chopped into sticks
• 1 yellow pepper, sliced
• 1 tin sweetcorn, drained
• 4 tbsp soy sauce
• Juice of 1 lemon
• Rice noodles/Rice

1. To make the stock, roughly chop all of the vegetables.
2. In a large heavy based pan heat up the sesame oil. Add the chopped shallots, garlic and ginger and fry for 2 minutes.
3. Add the rest of the vegetables and fry for another few minutes
4. Fill half the pan with water, bring to the boil and simmer for 30-40 minutes
5. While the stock is simmering, cook rice or rice noodles, drain and run cold waer over it. Set aside.
6. Pass the stock through a sieve and return the stock back to the pan. Stir in the fresh vegetables, soy sauce and lemon juice and cook for a few minutes.
7. Put the noodles/rice into a bowl and pour the hot soup over. Garnish with coriander if you're feeling fancy.

I had edamame with mine. Addicted to that stuff :D