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