Albeit the freezing-shivering to my bones winter, I must say I am enjoying every moment of my holiday. With another few days before returning to the mundane daily chores, I made this dish a few day prior to leaving. (read more at Fried Pompret With Ginger And Soy Sauce and Fried Black Pompret), Okay, as time is running out, just a short intro to this spaghetti (Tom Yam Fried Mee Hoon, Tom Yam Fried Rice, tom yam soup (Seafood Tom Yam Soup,Tom Yum Goong & Tom Yam Seafood Soup & Tom Yam Steamed Fish) - ready made tom yam paste and elevated with the "must-add" ingredients for the authentic and truly lovable Thai flavours (Instant Tom Yam Noodle & Tom Yum Soup Vegetarian). Alternatively, you may consider making the paste from a stretch. For that, please read at Nasi Goreng Tom Yam recipe.
Bye for now and until I am back to home-sweet-home.
1 1/2 tbsp ready made tom yam paste
5 garlic - chopped
1 red onion - chopped
1 tomato - sliced thinly
3 to 4 kaffir lime/limau purut leaves - tear into pieces
1/2 tbsp fish sauce
10 medium size prawns - keep aside for now
Some fish balls (optional)
1 liter prawn stock or any other you like
1/4 cabbage - shredded
Cooked spaghetti - follow the instructions on the packet.
2 tbsp oil
Sliced red chillies - for garnishing (optional)
Salt for taste
In heated oil, saute garlic and onion.
Add tomato and tom yam paste.
Stir and cook till mushy.
Pour stock and let it simmer.
Season with fish sauce and salt (taste first) and add lime leaves.
Add prawns in the stock and simmer to cook them.
Remove, cool down, discard the heads and shells from prawns.
Then slice prawns into two pieces and remove the veins.
Assemble spaghetti with prawns, fish balls. cabbage and red chillies.
Pour soup over and serve immediately.
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