Tom Yam Paste & Soup

                                      



Tom Yam is one of my favorite soup for dinner during the rainy days, which doesn't happen too often. I normally would keep the paste in the freezer so I can enjoy this spicy soup all year round.

It's fun to throw in all my picked choices in the soup ie prawns, squids, fish cakes ...ah the list goes on.
Let's prepare the paste first. It's a big batch so it's ideal to store it for future use.

RECIPE FOR TOM YUM PASTE

Fine grind ingredients: 

4 shallots 

5 cloves garlic 

3 lemongrass 

3 inch galangal 

2 inch ginger 

2-3 large red chilies (optional) 

5-6 pieces kaffir lime leaf 

15-20 dried red chili 

1 tbsp dried shrimp 

1 cup tamarind juice some water (if required) 

Other ingredients: 

½ cup cooking oil 

1 ½ tbsp dried coriander powder 

3 tbsp Thai fish sauce 

1-2 tbsp palm sugar

 

Firstly grind all the above ingredients finely.

In a wok, on a medium heat add the oil  and gently pour the paste  and coriander powder and keep stirring until the paste sort of separates off from the oil and turns brownish. This would take about 20 minutes.

Then add the fish sauce and the palm sugar and keep stirring till it melts. 

It's done. Remove from heat and you can store the paste.

RECIPE FOR TOM YUM 

Ingredients for tomyam goong: 

about 1 liter of water 

2 fresh coriander root 

1 inch galangal - sliced

2 lemongrass - sliced

2-3 pieces kaffir lime leaf  

3-4 tbsp homemade tomyum paste - or more 

10 bird's eye chilli - slit lengthwise

oyster mushroom (or any other type of mushroom) 

chopped coriander stalk 

¼ holland onion - thick slices

5-10 fresh big shrimp - cleaned

Squid - optional

1 tbsp Thai fish sauce salt to taste 

2 tomatoes - quartered

¼ cup evaporated milk/fresh milk 

½ chicken stock cubes 

3-5 whole lime (depending on size), take the juice 

chopped coriander leaf

Bak Choy

In a large pot add about a liter and a half water. Put all the ingredients in and let it simmer in a low heat until it boils and you see the prawns cooked.

Off the fire and pour the lime juice. Serve hot with rice.

Enjoy

Jue

recipe from che Nom