Blue Elephant Royal Thai Cuisine: Tom Yam Sour & Spicy Soup Meal Kit
Cook at home like in Bangkok
Includes 2 packs each of:
- Tom Yam Soup Paste
- Fish Sauce
- Dried spices (dried Thai lime leaves, dried galangal, dried lemongrass)
My night at The Blue Elephant Restaurant in London was one of my fondest dining experience memories. I tried crocodile Carpaccio for the first time which was mouth watering, fall off the bone fish arrived at your table wrapped inside the bamboo leaf that it was steamed in, and the middle of the room was the most beautiful lush garden scene of an actual bridge crossing over a koi fish pond. Aaahh..I miss you London..or I miss you Phuket?
So anyway, when I came across this Blue Elephant meal kit I was intrigued, but because I prefer to make my Thai soups and curries from scratch, I skipped it. A few weeks ago though, I moved and as a house warming gift, my sister and her hubby sponsored a R500 Woolworths online shop and of course when you’ve just moved, the easier and quicker the meals, the better (without sacrificing taste of course), so needless to say this was one of the first items in my basket.
Each box’s contents are enough for 4 meals so is definitely worth the price. The recipe on the box advises you to simply add 1 Tbsp. lime juice, 8 mushrooms and 200g headless prawns.
I won’t take you through the whole recipe on the box as you can simply follow the instructions when or if you buy the product yourself, but I will tell you how I adjusted the recipe slightly and added my own twist to the dish.
- First I defrosted 10 large prawns from Checkers (for 2 servings) in the fridge for a day. I then washed them off and patted them dry (water and hot oil don’t play nice).
- When I was ready for dinner, I fried my shell-on prawns (prawns are much tastier with their shells still in-tact) in some olive oil on medium to high heat for 1 minute. I added in some chunky onion bits (fried onions soak up so much flavour and sweeten any dish), 8 plum tomatoes quartered and a pack of exotic mushrooms (shitake and oyster) from Checkers and continued frying this all together on medium heat, while constantly stirring for about 2 more minutes.
- I then added the boiling water to the pot, as well as the tom yam paste, the full sachet of fish sauce (the recipe says to not be heavy handed with the fish sauce but this sachet amount I found very mild), and 1 Tbsp. sugar (I added an extra ½ Tbsp. sugar later too as the tom yam paste was overpowering the sweetness). After 30 seconds I removed the prawns to avoid them overcooking.
- I brought the mixture to the boil without the prawns and allowed it to simmer on medium to low heat for about 5 minutes to get the max flavour out of the spices.
- I then added ½ Tbsp. lime juice (but ended up adding another 2 limes worth of juice to the mixture as the sweet and sour taste was not prominent enough).
- I then threw the prawns back in for the last 1 minute just to warm up.
- After ladling the soup into two bowls, I sprinkled some chopped up spring onion over the top
On the first night, I thought it was pretty tasty but that it still needed some more lime (but I do love my sour in this kind of soup) and I also didn’t think it was hot enough. The box shows 3 chilli’s worth of heat and even recommends using less paste if you don’t like chilli, but I could hardly taste the chilli at all. So next time I think I will add some chopped up red chilli too.
Overall I really loved the flavours though and as I thought, the fried onions, the tomatoes, the extra lime and extra sugar gave it that additional oomph that I really love in Thai soups.
On the second night, I enjoyed my left overs even more! Like with most dishes with a sauce or a soup, an additional day standing enhances the flavours of the dish. In this dish, time allowed the flavours from the dried herbs and prawns to be absorbed into the mushrooms, tomatoes, onions and soup itself even more, and the result was incredible! A Lemongrass and kaffir lime delight!
I will definitely be buying this meal kit again, but I think next time I may make it on Saturday and then enjoy the whole two servings all on my own for Sunday lunch!