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TOM YUM BASE

1 brown onion
2 tomatoes
2 teaspoons garlic paste
2 teaspoons ginger paste
8 white button mushrooms (halved)
2 tablespoons tomato paste
2 tablespoons soy sauce
5 cups cold water
2 chicken stock cubes
1 tablespoon lemon (or lime) juice
Salt & pepper
1 tablespoon brown sugar
Seasonal vegetables


CRISPY PORK
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Pork Belly (you could use chicken)
Pork paste: five spice, soy sauce, garlic

THE TOM YUM!

Chop onion and tomatoes. Put into large pot, with tomato paste. Heat until onions soften and tomatoes fall apart.

Add fish sauce, garlic, ginger, soy sauce and halved button mushrooms to your pot.

In a bowl mix the cold water and chicken stock together. Pour it all into your pot.

Add in salt, pepper, lemon juice and brown sugar. Leave it to simmer for 10 minutes so the flavours can infuse.

Add seasonal vegetables. I often use bokchoy, broccoli and capsicum. Bokchoy should be added last, as it doesn’t take long.

Add in coconut milk and leave to simmer until the vegetables are at your desired texture.

garnish with coriander.

THE CRISPY PORK

Score the top of the pork belly, rub in the five spice, salt, garlic and soy.

Place pork in a baking tray and add water to cover the bottom of the tray (roughly 1cm deep).

Bake in oven at 175 degrees fan bake for 1 hour 30 minutes.

Put your oven on grill at the end to crisp up your pork skin.

THE NOODLES

Cook ribbon cut egg noodles or as a healthy alternative you can julienne a courgette and add boiling water till al dente.

- Plate and enjoy!