Wiki-ed this - This soup originated from Thailand. One of the most popular dishes in Thai cuisine. In Thailand, tom yum is usually made with prawns (tom yum goong), chicken (tom yum gai), fish (tom yum pla), or mixed seafood (tom yum talay or tom yum po taek) and mushrooms - usually straw or oyster mushrooms. The soup is often topped with generous sprinkling of fresh chopped coriander (cilantro) leaves.
Ingredients
1 tom yam stock cube
1/2 of a whole cuttlefish (cut into strips, about 1.5" wide)
1 squid (cut into strips, about 1.5" wide)
6 prawns
4 mussels
1 stalk of lemongrass (sliced diagonally)
2-3 tablespoons of lemon juice
Preparation
Toss in the sliced lemongrass and dissolve the stock cube in 800ml of boiling water.
Add in a tablespoon of chili paste to dissolve together with the stock cube if you prefer your soup to be spicier. (optional)
Add in all the seafood.
Pour in the lemon juice just before turning off the heat.
Stir well and serve hot.
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