ASIAN HOME GOURMET THAI TOM YUM SOUP MIX

Literally the Thai words for hot and sour soup, Tom Yum is one of the most popular dishes in the world, known for a flavor base that's sweet, sour, savory and chili all at once.

A mixture of lemongrass, kaffir lime leaves, galangal (blue ginger), lime juice, fish sauce and chili is used to create these intense flavors but more than tasting great, the ingredients at the heart of this famous broth give the drinker many nutritional benefits.

Tom yum soup is not only a soothing remedy for when you're feeling under the weather but when you're sick, it helps you increase your appetite and as a result, strength! Its various ingredients are natural immune-system boosters and assist in warding of Winter illnesses like the flu, cold and cough. It's therefore no surprise that these base ingredients are the same ones used traditional Thai medicine!

What's more, tom yum soup is a great dish for anyone trying to lose weight! Low in calories and jam-packed with flavor, the dish has long been a favorite of many a dieter across the globe. The spiciness of the dish also helps to kick your metabolism into high gear as your body digests food with more efficiency.

With so many great aspects, this soup has not only been widely adapted in neighboring countries as Malaysia, Indonesia and Singapore but has also been changed by Western influence. The version most people are familiar with today is tom yum made with shrimp but due to its abundance in Thailand, the main protein ingredient used in the dish had traditionally been fish. With the widespread preference for shrimp in the West, however, tom yum goong (shrimp) has usurped tom yum pla (fish) for top position worldwide.

INGREDIENTS:

Sugar, Salt, Soyabean Oil, Lemongrass, Soya Sauce (Soyabean, Wheat Flour, Salt, Sugar), Food Acid (Citric Acid), Chilli Pepper, Garlic, Shallot, Galangal, Natural Herbs and Spices.

DIRECTIONS:

Serves 4. 1 Packet Thai Tom Yum Soup SpicePaste; 880 ml (4 Cups) water or seafood stock (unsalted); 250 g (1/2 lb) Shelled and deveined prawns; 60 g (2 oz) Sliced shiitake or button mushrooms; Fresh coriander and chilies as garnish; Lime or lemon juice and soya sauce or fish sauce as optional seasoning. 1. Boil water in a saucepan. Add Spice Paste and stir well. 2. Add prawns and mushrooms; bring back to the boil. 3. Just before serving, season to taste. Garnish and serve hot. Variations - A combination of seafood such as squid, mussels and cubed fish fillets may be used instead of prawns. You may also replace seafood with chicken. For a more gourmet meal, add fresh slices of galangal, lemon grass and kaffir lime as garnish.

Store in a cool dry place.