Tom Yum with Pearled Spelt or Barley

April 21, 2024

Tom Yum, a hot and sour soup from Thailand with super punchy flavours, pairs well with our pearled barley or pearled spelt, both also available from Holland & Barrett stores across the UK and online.

Pearled grains are polished to remove the outer hull and some of the bran, making them quicker to cook and softer in texture. Pearled barley and spelt both make excellent British-grown alternatives to white rice and have significantly higher levels of fibre and protein.

Rice production can produce large amounts of greenhouse gasses. Microbes that feed off decaying plant matter in flooded rice paddies produce methane, estimated to make up 8% of all global methane emissions from human activity. The rice straw left after harvesting is often burned off, further adding to the emissions.

This recipe was created in collaboration with Borough Broth and Dr. Wills to highlight our work with Holland and Barrett.

Serves 2

Ingredients

1 tbsp Coconut Oil
1 Lemongrass Stalk
1 small piece Ginger
1 Red Chilli
½ tsp Brown Sugar
1 piece Ginger
1 pouch of Borough Broth Miso Seaweed Broth
1 tbsp Dr. Wills Green Sauce
80g Tofu
1 Pak Choi
5 Cherry Tomatoes
6 Button Mushrooms
70g Water Chestnuts
1 tbsp Soy Sauce
½ Lime, juiced
60g Hodmedods Pearled Barley or Spelt

Method

Heat the coconut oil in a medium saucepan on a low heat and add the ginger, garlic, lemongrass and chilli, cook the aromatics gently, until soft and translucent.
Add the sugar, Green Sauce and Borough Broth, pop on the lid and bring to a simmer.
Once simmering, take the lid off and let the broth reduce by roughly a third, then add in all the remaining veggies and tofu.
Allow the whole broth to simmer for 10 mins, until the tomatoes start to collapse.
Meanwhile, place the barley or spelt in a pan, cover with plenty of cold water, bring to the boil and cook for 20 to 30 minutes or until tender.
Serve with the tom yum soup with cooked pearl barley, drizzle over the soy sauce and lime juice.

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