I cooked tom yam soup for dinner last Sunday. It’s my first attempt cooking tom yam soup. I used to buy the tom yam soup from a hawker stall near my house whenever I wanted to eat. I like hot and spicy food while the precious can’t eat hot and spicy food. I told her that I would make the tom yam soup less spicy without adding chili to the soup. She refused to eat the tom yam soup during dinner until the last few spoons of soup with its ingredients left. Once she tried it, she said that she liked it very much and asked me to cook again. She asked for tom yam soup again last evening so I promised her that I would go to the morning market this morning to buy the fresh seafood.
THAI STYLE TOM YAM SEAFOOD SOUP
Serve : 2
Ingredients A :
4 blades kaffir lime leaf
2 stems lemongrass, lightly flatten
4 sliced galangal
1 litre water
Ingredients B :
150 gr prawns, discard shell, keep tail intact
150 gr squids, discard skin, cut into rings
200 gr clams
50 gr oyster mushrooms
1 tomato, sliced
1/2 onion, sliced
1 stem lemongrass, lightly flatten
2 blades kaffir lime leaf
Seasoning :
2 tbsp Thai tom yam paste
2 tbsp fish sauce
80 ml fresh lime juice
1 tsp chicken seasoning powder
Method :
- Place all ingredients A in a pot, bring to boil over high heat. Covered and let it cook over medium heat for 10 minutes. Strain the stock and discard solids.
- In stock, add in seasoning and bring to boil again. Let it cook for 5 minutes, then add in the ingredients B, and cook for further 8 minutes over medium heat until cooked thorough. Dish up and serve.
Note : I didn’t use any chili in my soup because the precious couldn’t eat hot and spicy food. If you like it hot you can add a few slices of bird’s eye chili in ingredients A and B.
Diary of Lyn 