It’s the weekend again! That means I have more time to do cooking at home :D I decided to give tom yum soup a shot after getting inspired by another local blogger.
So it was to NTUC to shop for all the necessary ingredients this morning. I enjoy buying fresh produce… :D The sight of fresh vegetables and fruits makes me happy. :)
I bought the Dancing Chef’s Tom Yum paste. I supposed any brand will do as long as you have chili and lime on hand to adjust the spiciness and sourness according to personal preference. :) It’s quite a simple dish to prepare and cook. Just follow the instructions on the package, especially the ratio of paste to water. Always add seafood last as they cook quickly. I added coconut milk for a change. :)
Ingredients
- Tom Yum paste (Dancing Chef: 100g)
- Water (according to the paste package, it was 400 ml)
- Coconut milk (200 ml)
- Prawns (8 big ones, shelled and deveined)
- Fish fillet (any white fish will do, about 200 g, sliced)
- Button Mushrooms (1 box ~25og, cut in quarters)
- French beans (5 stalks, sliced into 1-inch pieces)
- Lemon grass (1 stalk, remove outer 2 leaves, wash, chop off the 2 ends, slice only the bulb section, the green portion reserved to be thrown into the soup with the slices)’
- Chili padi (1 – cut into slices with a pair of scissors)
- Lime (1 – cut into halves)
- Mint leaves (garnishing – optional)
Additional ingredient: Carrots (2 medium sticks, peeled and sliced) – I added this root veggie as we have a big ‘bunny’ at home “P
Method
1) Boil a pot containing the paste + 400 ml water + lemon grass + carrots (optional).
2) Once the water has boiled, simmer in medium heat for the carrots to soften partially – about 10 minutes.
3) Add French beans and mushrooms and simmer for another 10 minutes.
4) Taste the soup. Add chili padi and / or lime juice if desired. A bit of lime juice gives a refreshing taste to the soup. :)
5) Add coconut milk, stir well and bring the soup to a boil.
6) Add fish slices and prawns just before the soup starts boiling.
7) Once the soup starts boiling, turn off the flame, add mint leaves for garnishing and serve immediately with steamed, white rice.
If you’d prefer to omit the coconut milk, skip step 5. :)
I liked the unique taste of coconut milk in tom yum flavor but Yang found it strange. Anyway, as long as there are carrots in any dish, he can be satisfied. :)
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