Thai food always sparks joy to me. The complex flavour of sour, spicy, salty and sweet mingle together in a single bowl.
We can’t talk about Thai Food without mentioning Tom Yum, the popular soup that can be found all over the world. It has the fresh flavour of the sea, the tart of the lime and the spicy heat of the chilli.
My recipe is loaded with seafood and mushroom, adding extra protein into this addictive dish. T
- 1 pack of Ketomee Konjac Noodle – rinsed with cold water and drain
- 500 ml prawn stock – boil prawn shells with water and simmer for 30 minutes, strain and discard the shells
- 2 tablespoons Nam Prik Pao – Thai roasted Chili Paste
- 3 tablespoons lime juice
- 6 cili padi - pounded
- 3 slices galangal
- 6 kaffir lime leaves - torn
- 3 tablespoons fish sauce
- 1 stalk lemongrass – cut into 3, pounded until bruised
- 100 gr straw mushrooms
- 100 gr oyster mushrooms
- 5 large shrimps – cleaned but leave the shell and head intact
- 1 squid – cleaned and cut into rings
- 100 gr firm white fish – sliced into 1cm thick
- Coriander leaves
- A slice of lime
- Heat the shrimp stock to boil, add in the Nam Prik Pao, cili padi, galangal, kaffir lime leaves, lemongrass and fish sauce.
- Simmer for 10 minutes until the flavour develops
- Add in all the seafood and mushrooms. Cook until the shrimps turn pink, the squid turns opaque and the fish is firm.
- Take out from the heat and add in the lime juice. Stir well. Don’t put the lime juice while it’s still cooking because it will add a bitter taste to the soup.
- Arrange the noodle in a bowl, ladle the soup, the mushrooms and all the seafood goodies into the bowl.
- Garnish with coriander leaves and a slice of lime
- Ready to slurp