Blogs

Dish of the Day: The Reluctant Vegetarian recipe for Tom Yum Goong with garlic, courgette & egg fried rice

Anna Barnett

cook 2 262x300 Dish of the Day: The Reluctant Vegetarian recipe for Tom Yum Goong with garlic, courgette & egg fried riceIf you’re lucky enough to live near a Vietnamese supermarket then take full advantage of it and experiment. They’re usually a one-stop shop for everything: soy sauce, fish sauce, every kind of chilli sauce, herbs, spices, fresh vegetables, noodles, fish and meat.

If you find a particularly large Vietnamese supermarket you can usually pick up a great selection of cheap, sharp meat cleavers, perfect for Vietnamese cooking and not just for meat. The other great thing is that they tend to stock a good range of tofu along with a serious amount of fresh and frozen herbs and greens, offering plenty of variation. Look out for Thai holy basil or purple basil. This is such a distinctive herb with a strong aniseed taste to it and is great with Tom Yum, spicy Pad Thai or uncooked in salads.

Tom Yum is a personal favourite: really easy and super quick to make. Part of its appeal is that you can add whatever vegetable you have knocking about, along with as much chilli as you can handle. I made this with a generous side of garlic and courgette egg fried rice.

Tom Yum Goong with garlic, courgette & egg fried rice:

Feeds: 4-6
Cooking Time: 20mins

Top Tip – Take a trip to your Vietnamese supermarket ( a regular supermarket will often stock this too) for the Tom Yum paste – double check you don’t pick out one with shrimp paste.

Ingredients:

3 x tbsp of Tom Yum paste added to 2 pints of water.

Vegetables :

1x Fresh tomato (sliced into 6)

Handful of button mushrooms

6 x Baby corn

Handful of Spinach

Fennel- Finley sliced (not traditionally used but I think it’s a great addition)

1 x Fresh lime

Thai basil- left whole

Coriander – finely sliced to garnish

Spring onion-finely sliced to garnish

OR

cook 3 262x300 Dish of the Day: The Reluctant Vegetarian recipe for Tom Yum Goong with garlic, courgette & egg fried riceIf you’re feeling adventurous and want to make your own paste; Add the below to your water when beginning to cook.

1 1/2 tablespoons Nam Prik Pao (Thai roasted chili paste)

1 x Lemongrass stalk (crushed and added whole)

1 x Fresh red chilli – medium for medium heat, small (birds eye) for serious heat

2 inches Galangal / or ginger if you can’t find this (they’re from the same family)

1 x Fresh lime

1x tsp of chilli powder

5 x Kaffir lime leaves -you can buy these frozen and they’re as good as fresh, they have such a strong fragrant flavour, these are a must

Thai basil – left whole

Coriander – finely sliced to garnish

Spring onion – finely sliced to garnish

Vegetables as above.

Instructions:

Add all of the above (NOT the veg at this stage) to 2 pints of water and bring to the boil before turning the heat down and simmering. Once the paste or herbs and spices have infused (after about 10 mins) and your rice is cooked add the veg. I make sure I add the veg a max of 3/4 mins before serving so it remains as fresh and crunchy as possible. This is traditionally served with fresh seafood but don’t be put off by this. This can be a fantastic vegetarian dish, full of flavour and packed full of any vegetables that you fancy. You can add tofu too and I would recommend a smoked tofu to go with this dish.

Garlic, Courgette Egg Fried Rice

I can’t deny that I’m a big fan of this dish too…

Serves 4-6

Cooking Time 20 mins

Ingredients:

1 x Cup of basmati rice (cooked in 1.5 of water)

4 x Large cloves of garlic – crushed and chopped

1 x Spring onion

1/2 Courgette – finely sliced and cubed

2 x Eggs

1 x splash of dark soy sauce

2 x Glugs of sesame oil

cool 262x300 Dish of the Day: The Reluctant Vegetarian recipe for Tom Yum Goong with garlic, courgette & egg fried riceFirst cook the rice by bringing it to the boil then simmering for 20 mins. Add half a clove of garlic to the water to infuse the rice. In the meantime, crush and finely slice your garlic. Add the courgette and gently cook it in the sesame seed oil until the garlic’s golden before making a well in the middle of the courgette and garlic.

Add your pre-whisked eggs, allowing them to cook for a moment before scrambling/breaking up with your spatula. When your eggs are nearly cooked add the cooked rice, a glug of dark soy sauce and your finely sliced spring onions and coriander. Mix thoroughly and serve. Make sure you save some coriander and spring onion to garnish alongside your Thai basil. The flavour of the garlic and sesame seed oil combine both a nuttiness and warmth which really makes this dish. I could eat this every day and nothing else. So simple but so good!

Visit getinmygob.co.uk

Follow Anna on Twitter @GETINMYGOB


Most viewed

Read

N/A

Property search
Browse by area

Latest from Independent journalists on Twitter