Bess, Recipes

Beautiful pungent soup! Healthy and delicious.

tomyumsoupServes 4


8 oz (250 g) shrimp/prawns, shelled and deveined, with shells reserved (or swap out for chicken)

3 cups (750 ml) water

2 garlic cloves, minced

5 kaffir lime leaves

3 thin slices fresh or dried galangal  (or use ginger)

1/4 cup (60 ml) fish sauce

2 stalks lemon grass, lower 1/3 portion only, cut into 1-in (2.5-cm) lengths

2 shallots, sliced

1/2 cup sliced straw mushrooms

5 red or green Thai chilli peppers, optional

1/4 cup (60 ml) lime juice

1 teaspoon chilli paste (or any Thai style chilli sauce)

1 tablespoon chopped cilantro/coriander leaves


1. Rinse the prawn shells and place them in a large pot with the water. Heat to boiling, strain the broth and discard the shells.

2. Add the garlic, lime leaves, galangal, fish sauce, lemon grass and shallots to the stock, then the mushrooms and chilli peppers, if using. Cook gently for 2 minutes.

3. Add the shrimp to the soup, and reheat to boiling. When the shrimp are cooked, place the lime juice and chilli paste in a serving bowl. Pour the soup into the bowl, stir, garnish with the cilantro leaves, and serve with a small portion of rice.


Bess, Recipes
The name in Thai is actually pronounced Pad Fuktong which means fried pumpkin. Don’t say it out loud to your children.

Serves 2, about 20 minutes to prepare + cook.


2 red chillis, finely chopped
2 spring onions, finely chopped
5 cloves of garlic
2 cups of pumpkin
1 egg, beaten
1T oil
1t of coconut / raw sugar
1T light soy sauce/oyster sauce
½ cup of water
A big bunch of fresh coriander, mint or Thai basil to serve!


1. Cut the outer skin off of the pumpkin and remove the seeds from the inside.

2. Cut the flesh into cubes.

3. Chop up the garlic and chillies.

4. Heat the oil in a pan and fry the garlic until it becomes lightly browned and fragrant.

5. Then add the chillies, spring onion and cook for a further minute.

6. Add the water and pumpkin into the pan and cover with a lid.

7. Cook for around 5-10 minutes until the pumpkin is softer, but still slight firmness (nicer when they are soft but hold their shape).  Then take off the lid and allow the remaining water to dry up.

8. Once the water is gone add the sugar and stir.

9. Make a small space to the side of the pan and pour in the egg, let it cook a bit in the pan first then coat the pumpkin with the egg.

10. Finally, add the soy sauce and stir quickly- serve hot with fresh herbs on top! Great with lean meat, rice + Asian greens.

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