Mood:
party time!Topic: Soup
Tom Yum is one of the famous Thai recipes which refers to spicy fish or seafood soup. But it can also be chicken or other meats, too. It is a combination of hot and sour and it will draw your sweat and tears while eating. My husband introduced it to me 3 years ago and I tried to cook it with trial and error until I almost perfected it now.
My sister Jong who is staying with us told me last week that when I cook Tom Yum Soup, I must have to teach here because she likes this Thai soup also. So last night I decide to cook Tom Yum, hence,we took our supper very late already because I waited for her to come home, their office time off is 9:00 pm and it takes 15 minutes to arrive at home if there were no traffic, I prepared all the ingredients so that by the time she will arrived we can start to cook immediately. Usually, when I cooked Tom Yum I will include shrimp of course but last night I didn't because my sister is allergic of shrimp. They arrived with my brother at 9:40, we cooked the soup together and we ate our supper at 10:00 pm. Unfortunately I did not able to take picture for the soup because by the time I place it on the dining table, everybody grabbed their individual spoon & soup bowl and take their share from it and we began to eat, hence I lost my mood of taking a good picture. Anyway, here's a pic I got from a recipe website. It's almost similar to the one we cooked last night but ours looks palatable than this! Next time I will try my best to take photo first before I will serve it insha Allah.
Ingredients:
5 cups water
100 gram chicken breast thinly slice
100 gram shrimp
100 gram medium squid/calamare slice thinly
100 gram fish fillet (optional)
100 gram button mushroom
2 stalks fresh lemon grass, trim off the very end of the root and cut into 1 inch pieces;
3 slices of fresh galangal root (smashed)
4 fresh kaffir/lime leaves
1 medium size tomato slice quarterly
2 tbsp. lime juice
2 tbsp. fish sauce
1 tom yum broth cube (optional)
1 tsp. sugar
3 pcs. chilli peppers or more
1 small onion slice thinly
2 spring onions or fresh cilantro for garnish
Directions:
1. Bring water to boil over high heat in a medium-sized saucepan. Add the lemon grass, galangal, kaffir lime leaf, fish sauce and tom yum broth.
2. Add the chicken and mushroom, bring to boil and cook for 5 minutes.
3. Add the onion, shrimp, calamare and fish and boil until they are cooked through.
4. Add the chili peppers and tomatoes.
5. Turn off the heat. Add the lime juice and sugar.
6. Taste to adjust the seasoning, adding more fish sauce or lime juice to taste. Garnish with cilantro or spring onions if desired.
Serves 4-5