| Recipe Type | One Pot Dish |
| Cooking Method | Stovetop (transferable to camp oven, slow cooker, pressure cooker) |
| Serves | Scalable from 1 to many |
| Dietary Options | Vegetarian and Gluten Free adaptable |
| Prep Time | Quick and easy |
| In Camps App | Find the full Community Cookbook in the app |
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.
Ingredients
- 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
Method
- 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.
Frequently Asked Questions
How much Tom Yum paste should I use?
Start with approximately 3 tablespoons per litre of stock. First-time makers should measure carefully and taste as they go, as the paste can be quite potent and spicy if you’re too generous.
Can I make this recipe vegetarian?
Yes, this Tom Yum recipe is easily adaptable to vegetarian. Simply use vegetable stock instead of chicken, beef or fish stock, and omit the meat or seafood while adding more vegetables.
What vegetables work best in this Tom Yum dish?
The recipe uses whatever vegetables you have on hand. The example given includes bok choy, carrot, shallot and beans. Add vegetables in order from longest to shortest cooking time, with leafy greens added last.
Is this recipe suitable for camping?
Absolutely! This one pot dish is perfect for camping. It can be cooked in a camp oven, on a stovetop, or adapted to a slow cooker or pressure cooker. It’s also great for using up leftover ingredients from your esky.
What type of noodles should I use?
Bean thread or rice noodles work well in this Tom Yum recipe. Add them just before the leafy greens, about 5 minutes before the end of cooking.
How much chicken and stock do I need?
A good guideline is 300-400g of chicken with about 400ml of stock and 100ml of coconut milk, though ingredients don’t need to be precisely measured – just taste as you go.
Where can I find the Camps Australia Wide Community Cookbook?
Check the Camps App for the full Camps Australia Wide Community Cookbook with recipes perfect for camping and caravanning adventures.
Can this recipe be scaled up or down?
Yes, this Tom Yum recipe is highly scalable. You can make it for one person or scale it up to feed a crowd, making it ideal for solo campers or group gatherings.
