Tom Yum Yum.

Tom yum is a classic Thai soup. If you've never tryed tom yum. (I'm sure everyone has). But just in case, it is vitally importaint that you march straight out the front door and get yourself to a tai restruant as fast as possible.

Good tom yum is an art form. Luckily even shit tom yum is still shit hot. Imagine a sea food curry with corriander chilli and lemmon grass, chuck in a few mushys, the odd tomato, a bit of fish stock and your getting close.
The whole thing starts with an exceedingly hot curry paste. I will admit that most people dont want to go to the trouble of makeing this somewhat technical curry for themselves. So on this rare occation I will allow a tom yum paste from a jar. (If you feel you want the whole hog and go all fresh on me, just ask I'll be happy explain how).

Ingredents:

Hand full of peeled Crystal bay prawns.

1/2 hand full of callamari.

1/2 hand full of steamed shelled mussles.

4 or 5 Baby octopuss.

200g of oyster mushrooms.

150g of champinong mushrooms.

6 Cherry tomatoes. Halfed.

1/2 cup of corriander leaves.

3 Table spoons of tom yum curry paste.

1 Table spoon of fish sauce.

Method:

Bring about 1250ml of water to the boil. Add the tom yum paste. boil for 3 minutes. Chuck in the sea food, after it's come back to the boil add the mushrooms and fish sauce. Return to the boil, after 30 seconds, remove from heat and add the tomatoes. Sprinkle generously with corriander in the sreving dish. Best on a hot night with a cold beer.