A fragrant, creamy take on the Thai classic, this dish pairs the rich, spiced warmth of tom yum broth with the natural sweetness of Goolwa PipiCo Fresh Pipis. Ready in just 15 minutes, it’s an impressive meal that’s equally suited to a relaxed weeknight dinner or entertaining friends.
Ingredients
- 1.5 kg Goolwa PipiCo Fresh Pipis
- 2 tablespoons vegetable oil
- 1 brown onion, thinly sliced
- ¼ cup instant tom yum paste
- 500 ml coconut milk
- Juice of 1 lime
- 1 tablespoon fish sauce
To Garnish
- 2 red chillies, thinly sliced
- 1 bunch fresh coriander, roughly chopped
- 3 tablespoons toasted shredded coconut
Method
- Heat the vegetable oil in a large, deep frying pan or wok over medium heat. Add the onion and cook for 3 minutes, stirring occasionally, until softened.
- Stir in the tom yum paste and cook for 1 to 2 minutes until fragrant and colour deepens.
- Pour in the coconut milk and stir until combined. Bring to a gentle simmer and cook for 5 minutes. Add the lime juice and fish sauce, then taste and adjust the seasoning if needed.
- Meanwhile, place the pipis into a large pot over medium-high heat. Cover with a tight-fitting lid and cook for about 4 minutes, shaking the pot occasionally until the pipis have opened. Drain, reserving the natural cooking liquid.
- Add the pipis to the tom yum broth and gently stir to coat. Add a splash of the reserved natural cooking liquid or water if needed to achieve a silky consistency. Simmer gently for 2 to 3 minutes.
- Divide among serving bowls and garnish with the sliced chilli, coriander and toasted coconut. Serve immediately.
Cook’s Tip: Tom yum pastes vary in heat and saltiness, so taste the broth before serving and adjust to suit your preference. Toast the shredded coconut in a dry frying pan over medium heat until lightly golden to bring out its flavour and add a delicious crunch.
