The weather has been on the perishing side of chilly lately, so when we were in Paris I bought some makings for Asian soups from the Paris Store. One of my favorite soups is Tom Yum, the spicy Thai soup, which I first encountered in the early 80s, when Thai food first became trendy (yes, I know, even I was a trend follower once, rather than the trendsetter I am now).
I bought a jar of Tom Yum paste, on which the instructions are a little ambiguous.
1. Put 2 spoonfuls of paste in 3 cups of boiling water.
2.Add shrimp and mushroom as required, boiled till cook.
I am no wimp, but after one mouthful I put the mixture back in the saucepan, added more chicken and two more cups of water and simmered for 5 minutes, adding some extra chicken stock powder.
This made an extremely hot but very tasty soup, and the best part is that I have lunch for today already sorted out and enough soup paste to last me a couple of years!