Tasty tom yum-style broth

One of my favourite ways to cook is to take a look at what I have in the house and design a recipe around it. This was an easy one. I had this fantastic new Tom Yum paste from the Tesco Ingredient range, so decided to make a soup using it.

Versatile Tom Yum paste from the Tesco Ingredients range

I added it to stock and opened up some tins that I found in the cupboard for vegetable content. Then I quickly seared a piece of pave rump which I’d defrosted, sliced it and added to the broth. It is truly delicious, hot and sour and the steak is beautifully tender.

The delicious broth with the rare steak

Serves 2

1 litre chicken stock

4 shallots, chopped

2 large tsps of chopped fresh ginger

2 handfuls of kaffir lime leaves

Juice of 1 lime

1 tsp palm sugar

3 tsps of Tesco Tom Yum paste

Half a tin of beansprouts

Half a tin of sweetcorn

Half a tin of water chestnuts

1 pave rump steak

Place the stock in a pan on the stove and add the lime leaves, ginger, lime leaves, palm sugar and chopped shallots. Stir in the Tom Yum paste. Simmer on very low for at least half an hour. You can make this way in advance, the flavours of the stock will only improve with time.

Turn the stock up and add the drained beansprouts, sweetcorn and water chestnuts and simmer.

Heat a frying pan to very hot and add the steak, frying for about 2 mins on each side. Remove and slice. The steak should be very rare.

Rare pave rump steak sliced ready to serve in the broth

Dish up the broth and add the slices of steak. Push them down into the broth so they continue cooking.

Simple Vietnamese-style broth

This broth is so easy to make and all the herbs and spices give it a lovely, zesty flavour. And it’s healthy, too.

I’ve used steak in this one but you can just as easily use chicken or pork, white fish or prawns instead. And for any vegetarians out there just add more veg – like shredded carrot, bamboo shoots, water chestnuts or mange tout for a real vegetable feast.

An easy weekday dinner that’s fresh and tasty

1.5 litres chicken or vegetable stock

2tbsps chopped fresh ginger

1 red chilli, chopped

4 shallots, chopped

1 lime

1tsp sugar

200g bean sprouts (tinned is fine, you can buy little 200g tins)

300g fillet steak

2 large handfuls fresh mint, chopped

1 large handful fresh basil, chopped

1 large handful fresh coriander, chopped

1 Pour the stock, ginger, chilli and shallots into a pan and bring to the boil. Add the lime juice and sugar and simmer for 10 mins. At this stage you can turn the broth off and leave it to develop the  flavour until you are ready to carry on.

2 Sear the steak in a very hot frying pan with a little bit of oil for 1 min on each side. Slice on the diagonal into slices.

3 Add to the broth along with the bean sprouts and simmer for another 2 mins to heat through.

4 Serve into bowls and divide the fresh herbs between the two bowls – simply sprinkle on the top and you are ready to serve.