Monday, December 15, 2014

Tom Yum Noodle Soup

So, its back to Tom Yum again? Obviously. Though we did actually have a break from tom yum for like three months and then out came this latest version. But rather a different food calling actually due to its noodles in tom yum soup and which by far I have not made before. Perhaps the closest is Tom Yam Fried Mee Hoon or maybe I should also include Siamese Laksa Lemak. Nevertheless, what can be outstanding or unique for tom yum (Vegan Tom Yum Soup, Tom Yum Goong, Tom Kha Gai & Seafood Tom Yum Soup)? The pride and pleasure must be the various types of herbs, primarily kaffir lime leaves and lemongrass, and let's not never forget about chillies, plus I love fish sauce into tom yam or Thai dishes on the whole. Tom Yum Noodle Soup as you have already noted is not far behind in terms of some of the ingredients and it is also a tremendously sumptuous, fulfilling and power lashing noodle dish (Thai Tomato Soup, Shrimp Pad Thai Salad, Thai Fish Noodle Soup, Tom Yum Fried RiceSpicy Thai Noodles). 


Ingredients
1 1/2 tbsp of ready made tom yam paste
5 garlic - chopped
1 red onion - chopped
1 tomato - sliced thinly
1 lemongrass - bruised
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

Method
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.
Just for a a minute or two.
Remove prawns,  cool down, discard the heads and shells from prawns.
Then slice 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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