Welcome to my cooking blog. My name is Michelle Jenkins. Let me start by admitting that these are NOT gourmet meals, they are NOT fine dining, but they are mine. I have cooked all of these recipes and taken my own photos. They are fairly simple recipes, most of them are quick to prepare and cook and all of them are delicious. I only post my successes! If something doesn't work out, I don't post it. I hope you enjoy this blog.

Saturday, January 21, 2012

Thai Tom Yum Soup

This is authentic Thai Tom Yum Soup, is low-fat, very easy, fast and delicious. It has virtually no fat and serves 2 generous helpings or 4 smaller serves for entrees.


  • 6 cups weak chicken stock. If your chicken stock is quite concentrated, water it down with half water
  • 2 tablespoons either Tom Yum paste or Red Curry paste
  • 1 clove garlic, finely chopped
  • 2 stalks lemon grass, roughly chopped
  • 4 kaffir lime leaves, torn into large pieces
  • 2 skinless chicken breasts, sliced into thin strips
  • 200g small mushrooms, halved
  • 2 tablespoons fish sauce
  • 2 tablespoons lime juice
  • 1 large handful coriander, roughly chopped
  • 1 large handful basil, roughly chopped
  1. In a large saucepan, bring the chicken stock to the boil, stir in the paste and garlic and cook for 2 minutes
  2. Stir in the lemon grass and kaffir lime leaves
  3. Place the chicken in the saucepan and cook for 5 minutes, or until cooked through
  4. Mix in the mushrooms, fish sauce and lime juice and continue cooking until well blended
  5. If it's too spicy for you, add another cup or 2 of water and warm through
  6. Remove from heat and serve hot with coriander and basil thrown on top. D-E-L-icious  XD
Note: Traditionally the kaffir lime leaves are left in the bowls for flavour - and not eaten :)

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