Soup can be such a great meal - made with lots of vegetables, good meat and a nice tasty broth. Soup is especially good when you have been having weather like we have been having here in Sydney. However, being early September we know there are only a couple of weeks until we have warm weather.
This soup is made up of all the good things above and is tangy and spicy. Although it is a store bought paste that makes up the broth it is very good quality. You can also whip this one up in 15 minutes too.
Ingredients: good quality tom yum ghoon paste, chicken breast, chinese spinach, small mushrooms, flat rice noodles (from any asian store), chicken stock spring onion and coriander.
Roughly chop the chinese spinach, spring onion and coriander. Cut the mushrooms into quarters. Slice the chicken into short strips. Heat a wok with a little peanut oil and fry the chicken until cooked through.
The flat rice noodles will most probably come as a tight roll or a number of rolls. Cut the rolls so that you get little rolls of about 1-2cms. Put these into a microwave vegetable steamer and cook for one minute while the chicken cooks. This will heat the noodles enough to separate in the hot soup.
Once the chicken is cooked through, add about a tablespoon of the tom yum paste to the wok and fry. Stir to coat the chicken, add the spinach until it starts to wilt. Add preboiled chicken stock to cover the chicken. Check taste and add more water if too strong or more paste if too weak. In a couple of deep bowls place some of the noodles on the bottom and pour over a couple of ladels of soup. Top with coriander, spring onion and mushrooms.