Tom Yum

Serves: 4 Prep time: 15mins Cooking time: 25mins

3tbsp tomato puree
2 sticks lemon grass, sliced
3 red chillies, de-seeded and chopped
1/2 tsp turmeric
1/2 teaspoon coriander seeds
2.5cm ginger, peeled and chopped
1 tbsp peanut oil
1lt fish stock
4 spring onions, finely chopped
2 tbsp fish sauce
110g Chinese cabbage, finely sliced
juice of 1 lime
225g cooked and peeled prawns
6 large scallops, shucked
1 tbsp basil
salt and freshly ground black pepper


Put the tomato puree, lemon grass, chilli, turmeric, coriander seeds and ginger into a food processor. Pound together to form a paste.

Heat the oil in a large frying pan, add the paste and stir fry over a low heat, add the stock and simmer over a low heat for 20 minutes.

Strain the stock into a clean saucepan add the spring onion, fish sauce and cabbage, simmer over a low heat for 7-10 minutes or until the cabbage is tender.

Slice the scallops horizontally into three slices and season with a little salt.

Warm a non stick pan over a high heat, add a little olive oil then fry the scallops quickly until lightly browned on each side.

Add the lime juice, cooked prawns and basil to the soup, heat for 2-3 minutes or until the prawns are very hot.

Season to taste with salt and pepper, then add the scallops and serve very hot.