ต้มยำกุ้งน้ำข้น Tom Yum Goong Nam Khon (Thai Hot & Sour Creamy Prawn Soup)

If you love Thai food you will undoubtedly be familiar with Tom Yum as it is Thailand’s quintessential soup but there’s a new kid on the block that has risen to popularity in Thailand. The main difference between these two soups is that the original known as Tom Yum Nam Sai ต้มยำน้ำใส has a clear broth whereas Tom Yum Nam Khon ต้มยำน้ำข้น is creamy. This creamy element is evaporated milk although you can use cream, milk or coconut milk. In fact, some people favour coconut milk which is also delicious but in this recipe I prefer evaporated milk because it is neutral and does not overpower it. If you are looking for a Thai coconut soup I recommend Tom Kha Gai.

As with most Thai soups, remember that the aromatics (lemongrass, galangal, kaffir lime leaves) are not meant to be eaten but as served in the bowl for flavour and a visual representation of its ingredients.


500g fresh whole prawns

5 cups water or chicken stock

2 stalks lemongrass, bruised & cut into long pieces

8 thick slices galangal

6 kaffir lime leaves, bruised & torn

3 Thai chillies, bruised

½ cup evaporated milk

150g oyster mushrooms

2 ½ Tbsp. น้ำพริกเผา Nam Prik Pao (Thai Chilli Paste)

2 – 3 limes, juiced

น้ำปลา Nam Pla (Thai Fish Sauce), to taste


1 First off, make a prawn stock by removing the heads, shells and veins from the prawns (reserve the peeled prawns for later) and frying in a pan with a little oil for a few minutes until the shells turn bright red and have slightly caramelised. Add a bit of water to deglaze the pan and then add the remaining water. Bring to a boil and then simmer on a low heat for 20 minutes. Tomyum1Optional step: In order to maximise the prawn flavour you can blitz the stock using a hand blender and then straining through a fine mesh. Alternatively, you can just fish (pun intended) out the prawn shells out of the stock. I’ve never seen a Thai recipe that actually blitzes it but this is my personal touch. tomyum22 Once the prawn stock is ready bring back to gentle boil and add kaffir lime leaves, galangal, lemongrass and chillies and then simmer on a low heat for 10 minutes to infuse the aromatics in the stock. tomyum33 Dilute the Nam Prik Pao with a few spoonfuls of stock and then add to the prawn stock along with the evaporated milk, 2 Tbsp. Nam Pla and oyster mushrooms. Cook for 1 – 2 minutes on medium heat. tomyum44 Add the shelled prawns to the soup and cook for about 1 minute or until the prawns are cooked to your preference.

5 Turn the heat off and cool slightly (around a minute) and then add half the lime juice. If you add the lime juice in the boiling stock you’ll lose the freshness and perhaps curdle the milk so it’s best to wait a little bit before ruining your hard work.

6 Taste test: taste the soup and adjust lime juice and fish sauce according to your personal preference but keep in mind that it should be quite sour. tomyum57 As with most Thai soups, serve with Thai Jasmine rice. If you’d rather go rogue and against Thai tradition just eat it on its own just like a western style soup; it’s your choice.


Salmorejo: the lesser known cousin of Gazpacho

You wouldn’t be in the minority if you think that Gazpacho is just a cold tomato and vegetable soup consumed on hot summer days. However, there is actually more to Gazpacho than meets the eye; its family is far larger and older than most people realise.

It is thought that the primitive Gazpacho was just a mixture of stale bread, olive oil and vinegar consumed in Pre-Roman Spain; to this other ingredients were added and others were changed. Throughout time this Gazpacho evolved especially after the Columbian Exchange when tomatoes were introduced into Spain; can you imagine a gazpacho without tomato? Well, there are actually many that still survive such as Mazamorra (mixture of bread, olive oil, vinegar & almonds) & Ajoblanco (practically identical to Mazamorra but hailing from Malaga instead of Cordoba). On the other side of the spectrum there is Gazpacho Manchego (from La Mancha in central Spain) which may seem totally different as it is more of a hot stew made with meat and unleavened bread (click here for recipe).

The full name of the Gazpacho that most people recognise is Gazpacho Andaluz (Andalusian Gazpacho, from Andalusia in Southern Spain) and as established is a cold tomato and vegetable soup. Salmorejo, from Cordoba (also in Andalusia) is very similar but it uses more bread so it is thicker and only tomato is used instead of other vegetables (yes, I know technically a tomato is a fruit…). Traditionally it is topped off with hardboiled egg and Serrano Ham but if you are vegan you can easily skip the garnish and just enjoy the soup.

N.B. I always use a splash of vinegar in my Salmorejo but many Salmorejo purists believe vinegar has no place in Salmorejo. If you are a hardcore traditionalist, skip the vinegar but if you frankly don’t care, do whatever your heart desires. Remember, there is always more than one way to skin a cat.



1kg ripe tomatoes, quartered (you can remove the seeds and peel but it’s not necessary)

1 stale baguette, broken into pieces

1 clove garlic

Extra Virgin Olive Oil, as much as needed (we Mediterraneans tend to go overboard)

Splash of vinegar

Salt, to taste

1 tsp cumin powder (optional)


Hard boiled eggs, cubed

Serrano Ham, diced and lightly fried


1 Place the quartered tomatoes into a bowl and add the garlic, bread, salt and cumin. Drizzle over a generous amount of olive oil and a splash of vinegar. Combine well, cover and leave in the fridge for at least 1 hour. You can leave it overnight, if you wish. salmorejo12 Using a hand immersion blender (or high-speed blender/food processor such as a Thermomix) blend all the ingredients together and then add more olive oil until your desired consistency is reached. Bear in mind that it should be thick. Optionally, you can also strain the Salmorejo is you want it to be more velvety and without any trace of the tomato skins but it’s not necessary. salmorejo2Chill in the fridge for at least 1 hour and prepare the garnish just before serving. salmorejo34 Pour some Salmorejo into a bowl and top off with the egg and Serrano Ham garnish, if you wish. salmorejo4

Pork & Shiitake Wonton Soup

The base of this soup utilises the leftover stock from my Chinese Style Twice-Cooked Pork Belly.

First you need to make the wontons and then you can either boil them in the leftover stock like in this recipe, make a fresh batch of stock or fry in oil and serve with a dipping sauce of your choice such as Nuoc Cham.

Pork and Shiitake Wontons


Wonton skins

250g pork, minced

5 Shiitake mushrooms, rehydrated & minced

2 garlic cloves, minced

2cm fresh ginger, minced

1 spring onion, finely chopped

2 Tbsp. light soy sauce

1 Tbsp. sesame oil


Mix together all the ingredients except the wonton skins.

Place a small amount of the filling in the centre of a wonton skin. Moisten the edges with water. Fold over and then using a chopstick gently press the centre of the filling inwards bringing the two sides together. Pinch the sides together to close (use a little water to help the ends stick together). Repeat process. You can also scrunch the sides together to form moneybags fold them into simple triangles or form into a myriad of different shapes.Pork & Shitake Wontons

For the Pork and Shiitake Wonton Soup


Leftover stock from Chinese Style Twice-Cooked Pork Belly

1 Tbsp. Chinkiang Vinegar

Pork and Shiitake Wontons

2 handfuls bean sprouts

1 Carrot, julienned

1 spring onion, sliced


1 Heat leftover stock. If the stock is too concentrated and intense you can water it down with some water.

2 Add wontons cook for 5 minutes or until they have floated to the top of the soup.

3 Add carrot and spring onion and cook for 1 minute if you like crunchy vegetables or longer if you don’t.Pork & Shitake Wonton Soup

Asian Style Chicken Noodle Soup

I absolutely hate wasting food and therefore love recipes that make use of something that most people would probably mindlessly chuck away.

This recipe uses the stock left over from boiling pork belly from my Chinese Style Twice-Cooked Pork Belly recipe. I normally use this stock to make a wide range of different soups but you can also use it to make a chinese style risotto or perhaps in my Shiitake Fideua recipe.


Leftover stock from Chinese Style Twice-Cooked Pork Belly

3-4 cups plain water (Optional, depends how intense you want the soup)

4 chicken wings

1  carrot, julienned

1 courgette, julienned

2 gem lettuces, separated

2 handfuls bean sprouts

Rice noodles

1/2 calamansi or lemon, juiced (optional)


1 Poach chicken wings in the leftover stock and extra water for 10 minutes or until the chicken is thoroughly cooked.

2 Add carrot, courgette, gem lettuces, bean sprouts to the soup and cook for 2-3 minutes. I prefer my vegetables to have a good crunch.

3  Remove soup from the heat and add the rice noodles. Cover with a lid and rest for 5 minutes.

4 Ladle soup into a bowl and squeeze lemon juice over the soup.Asian Style Chicken Noodle Soup

Caldo Gallego (Traditional Galician Broth)

Caldo Gallego is one of the quintessential dishes of Galicia (northwest tip of Spain) consisting of a broth made with all sorts of meats and leafy greens. It is a proper winter warmer and packed with nutrients!

It is so popular that, as with many traditional dishes in Spain, it has left its mark in the Collection of Traditional Proverbs, Sayings and Folk Music. Here are a few examples in the Galician language:

“A quen caldo non quera, cunca chea.” (Whoever doesn’t want caldo, gets a bowlful). This is used when one bad thing happens after another.

“Miña sogra morreu onte, deixoume o pote a ferver, deixame comer o caldo, que eu tamen eu de morrer.”(Yesterday my mother-in-law died, and left a pot boiling away. Let me eat the caldo, because I too will die someday).

“Se queres ter ao teu home gordiño dispois do caldo dalle un gotiño sempre que sexa de viño.” (If you want your man to be nice and fat, give him a drop after caldo; as long as it’s wine).

There are a few ingredients which are key to this recipe and unfortunately are not easily found if there isn’t a large Galician community where you live. These ingredients are unto and grelos.

Unto is a layer of pig fat which is rolled, salted and cured. It is very potent and therefore you only need a small amount. You can make caldo without it BUT in my eyes it will no longer be authentic caldo gallego.


Grelos are a leafy green from the turnip family.  They are also so important that they also have proverbs about them, such as:

“Do nabo sal a nabiza, da nabiza sal o grelo, son tres persoas distintas, e un solo Dios verdadeiro.” (Nabizas come from a turnip, grelos comes from the nabiza, they are 3 distinct things, but one true God).

“Nabo, nabiza e grelo, trindade do galego.” (Turnip, nabiza and grelo: the Galician holy trinity).

If you can’t find grelos you can substitute them for nabizas (which if you can’t find grelos, you probably won’t find nabizas either), collard greens or cabbage. Personally, I only ever make it with grelos and detest the cabbage version even though it is also quite popular in some Galician towns.

Caldo Gallego, like many broths and stews, is best eaten the day after it is made. This is even reflected in another Galician saying:

“O caldo, ben cocido e ben repousado.”(Caldo: well boiled and well rested).

Anyways, enough talk and more action.

Before making caldo gallego there are a few steps which you may need to do in advance. The first is to blanch the grelos to get rid of its bitterness. The second is to make carne salada (salted meat). If you are lucky enough to find carne salada in your area, you don’t have to bother but in the part of Spain where I live it isn’t very traditional so is quite hard to track down. And lastly, you need to soak the dried beans in cold water overnight.

How to prepare grelos:

1 Cut off the root end of the grelos. Roughly chop the grelos and add to a large stockpot with water.

2 Wash the grelos by rubbing them together in the water. Rinse thoroughly.

3 In a large stock pot add grelos and top up with cold water. Once it comes to a rolling boil, drain and rinse with cold water.

4 At this stage you can either pack into freezer bags and freeze or use directly in the recipe.Preparing grelosHow to prepare carne salada (salted meat), if using:

500g pork loin/pork shoulder

3 handfuls coarse salt

1 Coat the pork loin/shoulder in salt and leave in a covered container in the fridge for at least 3 days. It can keep for at least 2 weeks as the salt acts a preservative. After a few days, the meat will release water; it’s best to remove this water from the container.Preparing carne saladaHow to prepare dried white beans

1 Soak dried white beans in plenty cold water and leave to soak overnight on a countertop.

After time has elapsed, wash in cold water and rinse.DSC05647_Fotor


Plenty cold water

3cm unto

6 cooking chorizos

500g carne salada, prepared in advance

½ rack of pork ribs

500g beef chuck

2 pigs ears (optional), washed and whole

2 pig tails (optional), washed and whole

2 slices Spanish cured ham bone (optional)

3 handfuls dried broad beans, soaked overnight in cold water

4 large potatoes, peeled, quartered and sliced medium-thick

1 large potato, thinly sliced

3 bunches grelos, prepared in advance (defrosted if frozen)

Salt, if necessary


Fill a large stock pot with cold water and add unto, carne salada, pork ribs, beef chuck, pigs ears, pigs tails, Spanish cured ham bone and soaked beans. Cook on high.

N.B. You can add the chorizos at this stage but depending on the type of chorizo you use it may ruin the characteristic white colour of the liquid. I prefer to boil the chorizos in a separate saucepan towards the final 30 minutes of cooking all the other meats.

When the water comes to boil, skim the froth with a slotted spoon. Then add 1 glass of cold water. My mum says that this is so that the beans are “shocked” and will therefore cook better (gotta love the old wives tales). Lower the heat to medium and leave for 1 hour 15/30 minutes.Caldo Gallego 1When the time has elapsed and the meat is cooked remove it from the broth and leave it to rest on a serving dish.Caldo Gallego 2Add the thinly sliced potatoes (these will disintegrate and help to thicken the broth) and the medium thick potatoes. When the potatoes are nearly cooked (10-15 minutes) add the grelos. Cook for a further 5-10 minutes. Season with salt if needed; normally the salt that is released from the carne salada, ham bones and chorizos is more than enough.Caldo Gallego 3To serve: ladle the broth into bowls (traditionally in cuncas which are earthenware bowls) and serve alongside the dish with all the meats. You can eat the broth and meats separately or add the meat into the bowl; I prefer the latter, but each to his own.Caldo Gallego 4As they say in the Galician language: “Xa vai sendo hora de xantar, bo proveito.” (It’s about time to eat, bon appetite)

Asian Chicken & Rice Noodle Soup

I’m a bit obsessed by soup and trying to eat healthily at the moment. Gotta make some room for all that food I will undoubtedly gorge on during Christmas and my visit back to Blighty; gotta take full advantage of the foods (mostly unhealthy) I miss from the other homeland.

This is just a simple Asian inspired chicken noodle soup rustled up in a jiffy.


2 chicken drumsticks

2 chicken wings

5 dried shiitake mushrooms, rehydrated

Shiitake dashi (liquid from rehydrating the shiitake mushrooms; make sure you sieve it before using)

1 star anise

½ stick cassia

3 thick slices ginger

1 Tbsp. dark soy sauce

2 handfuls mung bean sprouts

1 large carrot, diced

Rice noodles, soaked in hot water for 2 minutes and drained (or according to package instructions)

Sesame oil, to taste

Lime juice, to taste


1 Place all ingredients except for the mung bean sprouts, carrot and noodles in a large pot and cover with cold water. Bring to a boil, skim off impurities and then simmer on low for 30 minutes.

2 Adjust seasoning to taste and then add mung beans and cook for 5 minutes.

3 To serve: place noodles at bottom of bowl and then pour over the stock and chicken. Add raw diced carrot and season with lime juice and sesame oil.

Asian Chicken & Rice Noodle Soup

Asian Chicken & Job’s Tears Soup

My smug face of finding pearl barley in the Chinese Supermarket was soon wiped off my face when I realised the Chinese pearl barley I bought is completely unrelated to actual barley! Arghh and I was so looking forward to making a lovely Turkish salad with pearl barley and pomegrantes…

Oh well, gotta look on the bright side of life and make it work! I googled this mysterious grain and to my surprise I seem to have stumbled upon an extremely healthy ingredient which is used a lot in traditional Chinese medicine. These grains come from a grass native to South-East Asia and are also known as Yi Yi Ren, coixseeds, hato mugi, adlai and a plethora of other names.

I had no clue as to what to do with this mysterious grain so I chucked a few things in a pot and prayed to the Chinese pantheon of gods. The result was satisfying and I have taken quite a shine to these grains which I can only describe as nutty.


1 chicken carcass

2 chicken wings

2 chicken drumsticks (alternatively use a whole chicken)

5 thick slices unpeeled ginger

1 onion, quatered

6 whole garlic cloves

1 carrot, large chunks

1 turnip, quatered

1 daikon, large chunks

4 handfuls Job’s tears, soaked overnight and drained

3 Tbsp Shaoxing rice wine

2 star anise

½ stick cassia

4 cloves

Salt & pepper, to taste

10 dried shiitake mushrooms, rehydrated & halved

Shiitake dashi (liquid from rehydrating the shiitake mushrooms; make sure you sieve it before using)

2 – 3 bok choy, roughly chopped

2 handfuls mung bean sprouts


1 Place all ingredients except for the bok choy and mung bean sprouts in a large stockpot and cover fully with cold water. Bring to a boil, skim off impurities and then simmer on low for 30 minutes.Chicken & Job's Tears Soup_collage2 Adjust seasoning to taste and then add bok choy and mung bean sprouts. Cook for 5 minutes and then ladle into bowls to enjoy. Squeeze a bit of lemon juice on top if you like, as I do.Chicken & Job's Tears Soup