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Tom yum bush (Australian Thai-style corn and lime soup). Prep. time 25 mins. 1 liter water; 1 large onion, sliced; 1 medium carrot, diagonal sliced; 1 medium zucchini, diagonal sliced; corn kernels from 2 cobs; 8 Chinese or shitake mushrooms, sliced; 1 teaspoon coriander seeds; 250g packet lemon myrtle fettuccine; 2 tablespoons soy sauce; 2 tablespoons Thai fish sauce; 1 tablespoon mirin; 1 teaspoon ground lemon myrtle; 4 small wild limes or 2 large limes finely sliced. Bring the water to a boil and add the onion and carrot slices. Simmer for 5 minutes. Add the remaining vegetables and the coriander seeds and cook a further 5 minutes. Add the fettuccine, cover and simmer for 8 to 10 minutes until the pasta and the carrots are done. Finish with the remaining seasonings, adding the lemon myrtle and wild limes and removing the pot from the heat. Let stand for a few minutes to allow the flavors to infuse and serve, allowing one small lime per serving. This soup can also be served chilled as a summer soup.