69 Finger Food Party Appetizer Recipes For The Best Party Ever

Tom Yum Soup Recipe

1.

Take a deep pan, add the stock, lemon grass and galangal and bring it to a boil.

2.

Then add the fresh prawns and mushrooms.

3.

Reduce the flame and stir gently.

4.

As the prawns start turning pink, add the Thai chillies and kafir lime leaves.

5.

Stir again and add the lime juice and fish sauce, which gives a salty flavour.

6.

Boil for 30 seconds and serve hot.

Tom Yum Soup With Coconut Milk (tom Kha)

You can make this soup with fish or prawns or as a vegetarian option by substituting the chicken stock with fish or vegetable stock. A few softened rice noodles will extend this dish.

Ingredients4 cupsChicken stock, up to 6 cups (Main)1 stickLemongrass, minced3 clovesGarlic, minced2Red chillies, finely sliced, or substitute with 1/2 tsp dried crushed chilli3Kaffir lime leaves1 large handfulButton mushrooms, sliced thinly2Chicken breasts, sliced into thin strips (Main)½ canCoconut milk (Main)1 TbspFresh lime juice3 TbspFish sauce⅓ cupFresh coriander, roughly choppedDirections

Pour stock into a deep cooking pot and bring to a boil.

Add the lemongrass and boil for 1-2 minutes.

Add garlic, chilli, lime leaves, and mushrooms. Reduce heat to medium and simmer 1-2 minutes.

Add the chicken strips and simmer until cooked.

Reduce heat to medium-low and add the coconut milk plus fish sauce and lime juice.

Test the soup for salt and spice, adding more fish sauce instead of salt.

Garnish with the fresh coriander.

Tip:You could also add other strips of vegetables such as broccoli, carrot, spring onion, snow peas and beans.

Chicken And Prawn Tom Yum Soup

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John Torode's chicken and prawn packed tom yum soup has all the hot and sour flavours you'd expect. Packed with herbs, spices and vegetables.

Ingredients

1 litre/2 pints chicken stock

300ml/11fl oz water

6 sticks lemongrass, lightly crushed

4 fresh coriander roots, crushed

110g/4oz fresh galangal, peeled and sliced (available from Asian supermarkets)

8 tomatoes, cut into quarters, seeds removed

6 lime leaves

1-2 limes, juice only

75ml/3fl oz tamarind water (tamarind is available from Asian supermarkets. Soak the tamarind in hot water and push the pulp through a sieve to make tamarind water.)

3 red chillies, thinly sliced

75ml/3fl oz fish sauce (nam pla), or to taste

75g/3oz palm sugar (available from Asian supermarkets), use brown sugar if unavailable

12 raw tiger prawns, shelled, gutted and split in half

2 boneless skinless chicken breasts, cut into chunks

To serve Method

Place the stock and water into a large pan over a high heat and bring to the boil.

Add the lemongrass, coriander roots, galangal, tomatoes, lime leaves, lime juice, tamarind water and red chillies. Return to the boil, then reduce the heat and simmer for 15-20 minutes.

Taste the stock and add as much fish sauce and palm sugar as necessary to keep the salty-sour-hot-sweet taste, then remove from the heat.

Transfer 220ml/8fl oz of the stock into a separate pan over a high heat and bring to the boil. Add the chicken and cook for 1-2 minutes, then add the prawns and cook for a further 1-2 minutes, or until completely cooked through.

To serve, pour the soup into two bowls and top up with the hot stock. Garnish with Thai basil, coriander and a wedge of lime.

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69 Finger Food Party Appetizer Recipes For The Best Party Ever