Tom Yum Soup (Easy Version) | Christine's Recipes: Easy Chinese Recipes | Delicious Recipes

Tom Yum Soup (Easy Version)

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Tom Yum Soup is very delicious and well accepted by different countries. Whenever we go to a Thai restaurant, we won’t forget to order one to ease our craving. This is my take on this classic Thai soup. It’s quick, easy and delicious.


The Tom Yum soup base is very crucial and it’s the soul of the whole dish. The soup tastes hot and sour with lots of fragrant spices and herbs. You can add any meat or vegetables you like in the soup.

Tom Yam Noodle Soup02


This time I used a store-bought Tom Yum paste, Tean's Gourment, to whip up the meal. It’s handy and tastes authentic. You can easily add the hotness as you like.

Tom Yam Noodle Soup Ingredients


Tom Yam Noodle Soup Procedures

Tom Yum Soup Recipe

(Printable recipe)

Course: Soup, Noodles
Cuisine: Thai
Prep time:
Cook time:
Yield: 2 to 3 serves

Tom Yam Noodle Soup03

Ingredients:
  • 100 gm Tom Yum paste (I used Tean's Gourment)
  • 650 ml boiling water
  • 105 gm rice vermicelli (thick preferred)
  • 1 (about 65 gm) eggplant, roughly chopped
  • 4 (about 60 gm) tofu puff, cut each into halves
  • 1 tomato, cut into large pieces
  • 75 gm abalone mushroom (or oyster mushroom)
  • 4 to 5 (about 125 gm) prawns, shelled and deveined
  • coriander, for garnish

Method :
  1. Rinse the prawns and pat dry with kitchen towels. Season with salt and pepper. Reserve the prawn heads for later use. Soak the rice vermicelli in hot water until softened. Drain well. Set aside.
  2. Heat enough oil in a large deep pot over high-medium heat. Saute the prawn heads until aromatic. Let the oil absorb the prawn flavours. Discard them.
  3. Add tom yam paste and stir fry until aromatic. Pour in the boiling water. Increase heat to high. Bring it to a boil. Add the rice vermicelli, eggplant, tofu puff, and tomato. When it boils again, add abalone mushroom and prawns until cooked through.
  4. Divide evenly into serving bowls. Garnish with coriander. Serve immediately.

Notes:
  • I used Korean vermicelli. It’s thicker and not easily turned soggy or broken apart.
  • If using thinner vermicelli, you need to add them after all other ingredients are cooked.
  • I used I used Tean's Gourment tom yum paste, available at Asian grocers. One whole packet of it can make a double quantity of this recipe. You can use any other brand if you like.

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