Tom Yum Goong paste, which is meant to be used to prepare the easy version of the famous and delicious soup, can also be used as base for any other thai-like dish. I keep it in the freezer.
Bake 500 grams of oyster mushrooms in a drizzle of peanut oil. Set aside. Chop and fry in the same pan 1 onion, 4 garlic cloves and 5 cm of fresh ginger. Add 1 table spoon of the paste and bake. Add 600 grams of chopped bell pepper. Stir now and again. Yesterday I made some chicken stock form y fridge and I used real good chicken (not the normal wings of ‘soup’ chicken). The meat is too good to give to our dear pets, sorry for that. Add the chicken, the mushrooms and 125 ml of light cream or coconut cream.
Serve with fresh coriander (I have a small harvest on our balcony; amazing how it survived the snow and the cold temperature) and thai rice and enjoy the smell of Asia.