Contributor, Mandy Holmes from Cygnet, Tasmania said this recipe in the Camps Australia Wide Community Cookbook “is a great one pot dish that can be scaled up for feeding the hoards, made for one, made vego, gluten free and uses up all those odds and sods in the esky that on their own aren’t enough to construct a meal from. Ingredients don’t need to be measured, just taste as you go”.
EXCEPT the Tom Yum paste. My family would urge you to measure it well, very well if you are a first time Tom Yum maker, like I was last night!
Admittedly, I was a little generous with the spoonfuls of paste – and we almost had steam coming out of our ears! But, the flavour was excellent and Mandy is right about the ease and washing up!
Note I used about 400ml of stock, 100ml of coconut milk, too and 300-400g of chicken. Bok choy, carrot, shallot and beans were my vege of choice.
Remember, most of the recipes in the Camps Australia Wide Community Cookbook are transferable e.g. camp oven dishes will cook up in a slow cooker or pressure cooker, even a regular oven. We cooked this at home on the stove top.
- A jar of Tom Yum paste
- Chicken, beef or fish stock (depending on what flavour you are making)
- 1 large onion, chopped
- Garlic and ginger if you have it
- Assortment of fresh veggies
- Meat, seafood or chicken cut into bite size pieces
- Coriander, vietnamese mint, lemongrass if you have it or like it
- Bean thread or rice noodles
- Fry off onion, garlic and ginger.
- Add stock and Tom Yum paste to taste, approximately 3 tablespoons per litre.
- When it has come to the boil, start adding the vegetables in the order (from longest to shortest) they take to cook.
- Just before you add the leafy greens, add noodles and meat or seafood.
- When they are cooked approximately 5 minutes, add leafy greens and herbs if you have them.
- Nice served with a squeeze of fresh citrus.