Hot and Spicy Tom Yum Tomato Base Recipe

How to make Hot and Spicy Tom Yum Tomato Base

Method

Place the pre-made base chicken stock into a saucepan. Add the tom yum paste, onion, tomato and chillies (if using) and gently simmer for 30 minutes. You don’t want it bubbling as a high rolling boil, as it will reduce too much. If that occurs, add additional water and 1 chicken stock cube.
Season stock with fish sauce, lime juice and caster sugar. Taste and adjust seasoning. It should be hot and sour. Strain well.

Tip: The stock can be frozen for up to 3 months.

Optional: For a tom yum soup, for each serve, add a handfull of frozen prawns, sliced mushrooms, cubed tofu and any other vegetable of your choice. Bring to boil and when prawns and vegetables are cooked, this is then ready to serve.

Makes:
Approximately 1.75 litres

Prep Time:
5 minutes

Cook Time:
30 minutes

Ingredients

1½-2 litres base chicken stock *(see recipe)
2 red onions, quartered
2 tomatoes, cut into quarters
2 red chillies, roughly chopped (optional)
2 tsp Asia Specialities fish sauce
1 tsp White Mill caster sugar
1 tbsp lime juice
1-2 tbsp of your favourite tom yum paste

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