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Tom Yum Soup with Lime and White Fish
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John Torode’s lime, coriander and lemongrass with white fish and scallops makes a delicious broth of Thai hot and sour flavours.
Ingredients (serves 6):
1 litre/1½pints water or light chicken stock
6 small sticks of lemongrass
12 lime leaves, torn in half (optional)
1 long red chilli, sliced
20g/1oz fresh root ginger, thinly sliced
2 tbsp fish sauce
20g/1oz palm sugar
200g/7oz white fish, such as cod, skin and bone removed
6 plump scallops
50mls/1¾fl oz vegetable oil
handful of picked coriander leaves
handful of basil leaves
2 limes, halved
Method:
- Pour the water or stock into a pan and add the lemon grass, torn lime leaves, chilli, ginger, fish sauce and sugar.
- Bring to the boil, then reduce the heat to very low and leave to infuse for 10 minutes.
- Cut the white fish into 1cm square cubes and drop into the broth.
- Quickly heat a griddle or frying pan and rub the scallops with a little oil.
- Carefully place scallops in the pan, and don't touch for three minutes, until you can see the scallops colouring around the edges.
- Turn them over and cook for a further three minutes.
- Distribute the coriander and basil among six little bowls. Squeeze a little lime juice over the top and pour in the soup.
- Place a scallop in each bowl and garnish with a stick of lemongrass.
For more information visit BBC Food