taken by peachpurple
Being born and raised in Malaysia, I truly enjoy the Asian
cuisine from different races and able to learn how to cook
Thailand recipes too.
I absolutely LOVE spicy food that my family including myself
enjoyed very much Tom Yum soup and stir fries that spiced
up our taste buds.
One of the most popular Thailand recipe is Tom Yum soup
which you can find featured on my recipe blog.
Besides that, I also love to try stir fry Tom Yum recipes such
as Tom Yum Vermicelli and Noodles that had become
famous in my household.
Tom Yum paste is one of the most used ingredients in well
known Thai recipes.
You can buy them in supermarket under the seasoning
department.
Tom Yum paste are usually sold in jars,big packets or sachets
from different brands.
If you want to safe cost, you might as well buy Tom Yum
instant noodles, use up one of the sachet of the Tom Yum
seasoning for your Stir Fry Noodles.
So far, I have tried Tom Yum paste from different local
brands but trust me, don’t use dry powdery Tom Yum
seasoning for your stir fries because it doesn’t taste the same
as Tom Yum paste that is wet and thick, full of flavor.
Trust me.
Now, I can whip up any Tom Yum recipes in 30 minutes or
less.
Try this Stir Fry Tom Yum Noodles. It is simply delicious,
mild spicy , different from Sambal ( shrimp paste) noodles.
· 1 packet of any type of noodles
( I use fresh yellow noodles)
· 100g fresh shrimps-remove heads and tails
· 1 stalk chives- briefly washed and cut into sections
· 1 medium size carrot- peeled and cut into matchsticks
· 2 cloves garlic- peeled and chopped
· 1 medium size onion- peeled and sliced
· 2-3 Kaffir leaves
· 1 sachet Tom Yum paste ( 3 tbsp )
· 1 tsp black sauce
· salt and pepper to taste
· a little water if noodles are too dry
· 2 small limes- cut into halves
Blanch yellow noodles with hot boiling water until
soften. Drain.
1. Saute garlic and onion until aromatic.
2. Toss in carrots and chives, stir fry for a couple of
minutes.
3. Season shrimps with a little salt and pepper.
Toss into the wok.
4. Stir fry until the shrimps turned pinkish.
5. Add in blanched yellow noodles.
Stir fry until all ingredients are combined well.
6. Add in Kaffir leaves, Tom Yum paste and seasonings
to taste.
7. Toss and turn until the color are well matched.
8. Turn off heat.
9. Transfer to individual plates ,garnish with half lime.
taken by wikipedia
Kaffir leaves refer to the Kaffir Lime’s leaves which is also
known as “makrut lime” or “Citrus Hystrix”, in other words
it is tropical lime fruit .
It is green in color, size of a golf ball, rough skin and sweet
sour in nature.
It is often used as garnish ingredients, seasoning cuisine and
making fragrant oil or perfume.
The Kaffir leaf itself has an extremely fragrant strong smell,
dark green in color, sold in supermarket.
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Photo belonged to peachpurple
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View Comments
Tom Yum Noodle is actually very popular due to its intense flavors of sour, spicy and sweet combined with the rice noodle. To prepare the dish, just follow the tom yum soup recipe and add your choice of noodle.
Tom yum soup is delicious when made with prawns. Sometimes chicken is also substituted. A good part of chicken to use for Thai soups is tenderloin cubes.
The soup is preferably made of chicken stock either fresh stock or from cubes. Once the chicken stock is made, you can store the left over stock in the freezer.
If you run out of time, you may buy Tom Yum cubes which consist of all tom yum ingredients and flavors! This means you may not need to season or add the fresh "krueng tom yum" ingredients at all. Use two cubes for making 2 portions. Add more cube for stronger flavors.
Another choice for saving preparation and cost of fresh ingredients is using "tom yum paste". These food products can be found in most of Asian stores.
You may consider using these instant tom yum products as they contain MSG. Personally, I believe there is nothing quite like a fresh made Tom Yum. The flavors are unbeatable!
Let's get started!
How to make:
Step 1 – Making the soup
Bring chicken stock to a rapid boil, then add “krueng tom yum”; galangal, lemongrass, shallot, crushed red Thai chili, and kaffir lime leaves. Let the tom yum ingredients discharge the aromatic flavors for a few minutes.
Season with fish sauce, chili paste, salt and lime juice.
Over the rapid boiling, add prawns until slightly cooked approximately a few minutes, and then add mushroom.
Turn the heat off and pour milk with some coriander leaves.
Cover the lid.
Step 2 – Prepare noodle
Bring water to boil and add rice vermicelli until cook or approximately 5 minutes.
Rinse the noodle through cold water and drain.
Add noodle and tom yum soup in a bowl. Sprinkle some coriander leaves.
Serve hot. Enjoy!
If you're trying to lose weight, broth-based soups like tom yum are an excellent choice. The high water content makes them low in calories, yet they fill up your stomach to help keep you satisfied. Tom yum -- a Thai dish with spicy, sweet and sour flavors -- often contains seafood but can also be made with vegetables only.
Calorie Content
The exact number of calories in your tom yum soup will vary according to the recipe, but one version from "Eating Well" contains 105 calories per serving of 1.33 cups. "Eating Well's" recipe includes about 1.5 ounces of shrimp, raw weight, per serving; without the shrimp, you can subtract about 30 calories for a total of just 75 calories per serving. A tom yum soup with shrimp from a major grocery brand has more calories than the homemade version, providing 120 calories per 9.9 ounces, which is about 1.25 cups.