tomyum

A 15-minute Tom Yum soup? Something we absolutely had to share, and of course the wonderful mix of chilli, lime juice and coconut milk calls for some careful consideration of wines to wash it down with. While it’s a riot of flavour, Tom Yum is a lovely light meal that pairs well with fruity wines. Here, Wade Bales picks three you should give a try.

THE RECIPE
Ingredients:

1 roll packaged soba noodles/egg noodles (or instant noodles)
1 1/4 cups water
1 stalk lemongrass, white part only, pounded and bruised
5-6 kaffir lime leaves, bruised
4-5 slices fresh galangal
1/2 small tomato, cut into 3 to 4 wedges
6 medium-sized shrimp, shelled and deveined
6 canned straw mushrooms or fresh oyster mushrooms, cut into halves
1 1/2 tablespoons Nam Prik Pao (Thai roasted chili paste)
1/2 tablespoon fish sauce or to taste
3 dashes chili powder
1 1/2 tablespoons lime juice
Cilantro leaves, for garnishing

Method:

  • Prepare the soba/egg noodles according to package instructions. Usually it takes about 5 minutes or so to cook the soba noodles.
  • Drain the noodles, rinse with cold water and set aside in a serving bowl.
  • At the same time, bring the 1 1/4 cups water to boil in another small pot.
  • Add in all the aromatics, follow by the shrimp, mushrooms, and nam prik phao.
  • Keep boiling until the shrimp is cooked through.
  • Add the fish sauce and chili powder.
  • Turn off the heat, add in the lime juice. Stir to combine well.
  • Pour the Tom Yum soup over the noodles and topped with some cilantro leaves. Serve immediately.

THE WINES

Kanonkop Pinotage 2013
Kanonkop Estate is situated on the lower slopes of the Simonsberg Mountain in the area known as the “red wine bowl” of South Africa. From here comes this superb dark ruby coloured Pinotage  It opens with a plum bouquet, and on the palate, it’s full bodied, balanced and juicy and paired with the complex flavours in the soup makes for a really interesting match.

Groot Constantia Semillon Sauvignon Blanc 2014
I love this wine with all forms of seafood, and this spicy prawn soup is no exception. With a blend of 60% Semillon and 40% Sauvignon Blanc, it has aromas of tropical fruits, balanced by hints of white pepper and mineral flavours on the nose. With hints of lemon on the aftertaste, it is an ideal partner for the lime-infused soup.

The High Road Classique 2010
The High Road, the petite Stellenbosch boutique winery known for superbly elegant Bordeaux-style reds, scooped an award for this wine at the 2014 TAJ Classic Wine Trophy. It’s a wonderfully ripe wine with a  deep dark ruby centre.

Recipe c/o rasalmalaysia.com

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