Tom Yum Pastina

This fragrant, comforting bowl of Thai inspired Pastina is the perfect recipe if it's chilly out, or you're feeling a little under the weather.

45 minutes cook

Serves 2

Mia Jacobs

Ingredients

The broth

500mlvegetable stock

1-2 stalkslemongrass

1 inchfresh ginger, sliced

3garlic cloves, smashed

3kefir lime leaves

1 tspgrated galangal

1 tspwhite miso

1/2red chilli

Add ins

1/2large salad tomato, cut into wedges

1/2 white onion, thinly sliced

150gShimeji or enoki mushrooms

175gpastina

To finish

1-2 tspchilli oil

1 tspcaster sugar

1 tsp soy sauce

a squeezelime juice

75mlcoconut or almond milk

a handfulfresh coriander

This is the ultimate light yet comforting dish that leaves you feeling super nourished. The Thai flavours with silky pastina compliment each other perfectly, and when topped with plenty of chilli oil, you can't go wrong.

Method

Bash the lemongrass with the back of a knife and removed the outer wooden layer or two. Slice into 2 inch pieces and add to the broth along with the other aromatics, cover and simmer for 30 mins.

Strain the broth to remove the aromatics then pour back into the saucepan. Add the sliced tomato, onion, and mushrooms and cook for 5 minutes. Then either remove the veg or add the pastina straight in to the broth and cook until most of the water has been absorbed and the pastina is cooked, but al dente.

Before removing from the heat, finish with the chilli oil, sugar, soy sauce, lime juice and coconut or almond milk. Serve up with fresh coriander, a drizzle more chilli oil and a wedge of lime. Enjoy!