Tom Yum Soup with De Grendel MCC Brut

We spent some time with Chef Ian Bergh in his modern kitchen at his home in Cape Town and developed some easy and interesting recipes that pair well with our range of wines.

Tom Yum Soup with De Grendel MCC Brut

Serves 4

Ingredients

• 1L chicken stock
• 3 - 4 tbsp tom yum paste
• 1 small stalk lemongrass, bruised
• 2 lime leaves
• 1 cup oriental mushrooms such as shimeji, shitake and king oyster
• ¼ cup mung bean sprouts
• 2 cups tatsoi leaves
• 12 prawn tails, deshelled and deveined
• ½ cup baby squid with tentacles, cleaned
• 12 whole mussels
• ¼ cup clam meat
• 4 tbs spring onion, thinly sliced
• 4 tbsp coriander, leaves picked
• 2 fresh limes cut in half
• 1/2 cup sugar snaps, sliced
• 1/2 cup samphire

Method

1. Bring the chicken stock to the boil over a medium heat in a saucepan, whisk in the tom yum paste. Now add the lime leaves and lemongrass
2. Add all the seafood, mushrooms, sugar snaps, samphire and baby corn, cover, and cook for a further two minutes or until the mussels open.
3. Discard any unopened mussels, add the tatsoi and mung bean sprouts and cook for a further 30 seconds or until the tatsoi is wilted.
4. Divide the soup evenly between four soup bowls, add the spring onions and coriander to the soup.
5. Serve with pad-Thai noodles, fresh lime and chilled De Grendel MCC Brut

Notes

1. All ingredients must be fresh and not over cooked.
2. Coriander can be replaced with sweet basil.
3. Chicken stock can be replaced with vegetable or fish stock.
4. Tatsoi can be replaced with English spinach or pak choi.
5. Any noodle of your choice will work if you can’t find pad-Thai noodles

Suppliers

• Mussels: Wild Peacock - www.wildpeacock.co.za
• Squid: Sagra Foods - www.sagrafoods.co.za
• Prawns: Southern Cross - www.southerncrossseafood.co.za
• Mushrooms: Socomaf - www.socomaf.com