PASTE blend (and freeze in a packet if making double)
- garlic
- ginger
- chilli
- cashew nuts
- sugar (leave out next time or halve?)
- tumeric
- coriander
- fish sauce (yum)
- juice of two limes (important methinks?)
- things I omitted as out-of-stock: lemon grass, kaffir line leaf
BOIL UP: (now that really sounds Kiwi)
- prawn/shrimp/crab meat combo
- vege stock (recipes calls for fish or chicken, but vege was good)
- egg noodles (might try rice vermicelli for the GF amongst us next time)
- coconut milk (reciped offers cooking youghurt(?) as an alternative)
- spring onions
I substituted bean sprouts with julienned carrot and shredded cabbage
Other recipes specify shallots and candlenuts (WTF I thought these were for making soap????). Dried prans, shrimp paste. (Clearly they have too much sea-food that they get to drying and pasting it (yeuch!)
Hmm, this second recipe calls for frying the spice in a little oil first till fragrant.. sounds like the go next time.
Oh, and it was Tom Yum I thought I was making , he he.. thought it looked a bit different.
