Tom Yum
Tom Yum originated from Thailand. Thailand is located slightly up north from Malaysia and we have shared this recipe for the longest time as it has now become one of our daily meal option besides our other traditional menus. As Malaysian, we have these dishes served along with rice and other dishes during lunch and dinner.
Pretty easy to cook. It takes between 15 – 30 minutes before it is ready to served.
This time I am preparing it with bihun (rice noodles), so we don’t to serve it with rice.
It is your choice to have it only tom yum or add rice noodles according to your preference and level of hunger 😉
Tom Yum Seafood (2 serving)
Prepare Ingredients
1. Cooking Oil
2. 1 Onion – Slice Thin
3. 2 Garlic – Slice Thin
4. 300 gms seafood – prawn, sliced squid
5. Grind chilli
6. Tom Yum paste (preferably Thai brand)
7. 2 Lemongrass (cut and cleaned)
8. 3 Lime leaves
9. 1 Lime
10. 5 Small chilli (cili padi)
11. 10 pcs oyster Mushroom
12. 8 pcs fishballs
13. Bihun (soaked in cold water for 30 minutes😀)
Prepare the pot 😉 medium heat fire 🔥
1. Heat up 3 table spoon cooking oil – 1 minute
2. 1 Onion – Slice Thin – 1 minute
3. 2 Garlic – Slice Thin – 1 minute
4. 2 table spoon grind chilli – 1 minute
5. 1 table spoon tom yum paste – 5 minutes
6. Add 1 cup of water – 2 minutes
7. 2 Lemon Grass
8. 3 Lime leaves
9. Add on 5 pcs small chilli
10. Add on mushrooms & fishballs – 10 minutes
11. Add on seafood (prawn & squid) - takes 5 minutes to cooked properly
Switch of the fire. Its almost ready 💃
1. Serve it in a soup bowl
2. Squeeze some lime according to your sour tastebuds. Lime will add sourish taste to tom yum.
3. If you are really hungry, please feel free to add rice noodles into the tom yum soup.
Enjoy your meal!! 💃