Tom yum yum yum

All this wintery weather has given me the most hideous cold I've had in years. I rarely get sick and that's probably why I hate it so much. I can't be bothered doing anything, my appetite disappears, I can't taste anything and all this makes me very grumpy indeed.
My spirits were lifted when my very excellent husband made me this delicious Tom Yum soup. The perfect antidote to whatever ails you - it has enough punch to penetrate snotty sinuses and I'm convinced it has super magic healing powers.

Tip: I usually keep a jar of tom yum paste (check the ingredients for absence of shrimp) in the fridge for a quick soup base, as getting all these ingredients can sometimes be a bit of a mission, especially if you're a bit under the weather.
You could also add tofu and/or noodles to make a meal of this soup and any veg will do, broccoli, baby corn, mangetout or capsicum would all be great additions.

Tom Yum Goong
Makes about 4 entree-sized portions or 2 big bowls

What you need
1.5 litres of marigold vegetable bouillon or any other good veg stock. Mix it up strong enough so it tastes good on its own
1-2 stalks lemongrass, tough outer layers removed and sliced thinly
3 cloves garlic, crushed
3 whole kaffir lime leaves (available fresh or frozen at Chinese food stores, or dried in supermarkets. Use double if they're dried)
1-2 red chilies, sliced. Add less or more according to preference
1 thumb-sized piece ginger, sliced into thin matchstick pieces
3 portabello mushrooms, chopped into bite-sized pieces (enoki or shitake would be good too)
2 bunches baby bok choy cut into 3cm pieces (or broccoli, spinach or chard would work too)
1 cup halved cherry tomatoes
a mini can of good-quality coconut milk
1 teaspoon brown sugar
3 tablespoons soy sauce
juice of a lime
a big handful of basil (roughly chopped)
a big handful of coriander (roughly chopped)

The do
Pour stock into a soup pot. Add the lemongrass, lime leaves, chili, garlic, and ginger. Bring to boil and continue boiling for 5-10 minutes.
Add the mushrooms. Reduce heat to medium and simmer for 5-8 minutes, or until mushrooms are soft.
Add cherry tomatoes. Gently simmer 1-2 more minutes.
Reduce heat to low and add the coconut milk, sugar, soy sauce, and lime juice. Finally, add the bok choy and gently stir. Keep on the heat until the bok choy is cooked, and then it's ready to go.

Do a taste test, and give it a tweak - add more chili if it needs more kick. If it's not salty enough, add more soy sauce or salt, add a little sugar if it's too sour and if it's too salty or sweet, add another squeeze of lime juice.

Serve in bowls with fresh basil and coriander heaped on top.

POLENTHAI

It is late afternoon on a warm spring day. I have just returned from scoffing down the perfect hangover breakfast (halloumi and spinach on toast with a side of grilled tomato and chips) at Cafe Z Bar, followed by a carefree afternoon of newspaper reading in Clissold Park with Kelly and Andrew.
There's a load of washing on the go, and I've opened every door and window in the flat to welcome in the glorious spring breeze.
And now it's time to get down to some serious culinary business.

My Vietnamese mint plant needs a little trim and I have been thinking about what I want to do with its bitter spicy goodness. Vietnamese rice paper rolls are an obvious choice. Problem is, I have none of the ingredients handy and either does the corner shop.
After excavating part of the pantry I discover some polenta and coconut milk, a quick fridge rummage yields some lemongrass and coriander.
Look out everyone! Asian fusion is in the house!


POLENTHAI
This makes about about 8 portions

What you need
500g polenta (NOT instant)
2L water
3 short stalks of lemongrass
5-6 dried kaffir lime leaves (fresh is infinitely better - if you have some, use 3-4)
4 tsp stock
1 tsp chilli flakes
bunch of coriander with roots intact
1 can coconut milk
sweet chilli sauce (bought from Chinese grocer)

Wash the coriander very, very thoroughly and chop off the roots. Bag the top and keep in the fridge for later. Chop the roots up as finely as you can be bothered. Set aside.



In a big heavy based pot, bring the water to the boil. Prepare the lemongrass by smashing the butt of your knife down onto the base of the stalks a few times, exposing the inner core of flavour.



Throw the lemongrass into the pot along with the kaffir leaves (rip these in half as you put them in), chilli flakes and stock. Simmer for 30 mins or longer - add salt or more stock to taste, it should be like a light fragrant soup. Fish out the lemongrass and leaves. Add coconut milk and chopped coriander root. Stir.
Turn the heat right down so the water is still. Add polenta slowly in a thin stream, mixing as you go along. Keep mixing every so often for around 30-45 minutes or until the polenta comes away from the side of the pot.



When ready, wet a slice tray and spread the mixture in evenly with a wet spatula. Cool and keep in fridge. Once set, it can be kept for a later date or used straight away.

To serve, pan fry on medium heat in a generous lug of oil, until it develop a nice golden crust, flip over and repeat.
Pile torn Vietnamese mint leaves and coriander on top, and drizzle with sweet chilli sauce.