Tom Yum Goong

Recipe by: Claire Winstanley

Serves: 6
Preparation time: 15mins
Cooking time: 15min

2L boiling water
4 stalks lemongrass, bruised and sliced
thumb size chunk of galangal or ginger, sliced
8 Blue Elephant Thai Lime leaves
2 - 6 red chillies (depending on heat tolerance), sliced
5 cloves of garlic, peeled
75g Blue Elephant Tom Yam Chilli Paste
400g Frozen Fully Cooked Small Peeled Prawns
150g baby button mushrooms, halved
150g Shimeji mushrooms
2 Roma tomatoes, cut into wedges
6 baby onions, cut into wedges
2 teaspoons sugar
1 tablespoons fish sauce
¼ cup lime juice
Small Handful fresh coriander
1 can coconut milk

Throw the lemongrass, galangal/ginger, kaffir lime leaves, garlic, chillies and onions into a pot and cook until aromatic. Add the Tom Yam paste and cook for a further minute. Add the water to the pot and cook for 10mins to release the flavours. Add the small prawns, bring the water back to the boil and then turn down to a simmer for 10mins. Add your mushrooms and Roma tomatoes and at this point skim the surface of the water if there is any foam from the prawns, toss it out and continue to boil for a further 3-5mins.
Next add the fish sauce, 2 teaspoons of sugar and coconut milk. Boil your tom yum for another minute or so and then turn off the heat. Once the mushrooms and onions are soft the soup is done. At this point add your lime juice, toss in the fresh coriander and serve

Thai Chili and Papaya salsa

Recipe by: Claire Winstanley
Serves: 6
Preparation time: 15mins

2 small papaya, peeled (chose a firmer fruit)
1 Red thai chilli, finely chopped
1 French shallot, thinly sliced
2 lime, juice and zest
1 orange, segmented
small handful coriander

Thinly slice the papaya lengthways using a peeler. Combine all the ingredients and mix. Serve on the side.

Head down to your nearest Woolworths for the ingredients or conveniently shop online at www.woolworths.co.za/food