In the red cups are: fish sauce, Thai chili paste & lime juice
Place the first part of the ingredients in water or chicken stock and bring to a boil.
Use Thai chili paste instead of tom yam paste. It does make a difference in your soup!
Ingredients:
1/2 cup medium sized prawns, peeled and deviened
2 straw mushroom or any type of mushrooms, cut in halves
1 lemongrass, cut into 3-4 pieces
3 kaffir lime leaves, cut into pieces
10 sliced galangal ginger
1/2 tbsp fish sauce
1/4 tbsp lime juice
1/2 cup water or chicken stock
1/2 cup coconut milk
1 tomato cut in four or sliced thin
1 tbsp fresh coriander leaves, chopped
1 tbsp spring onions, chopped
1 bird's eye chili
1/2 tbsp Thai chili paste(namphrik pao)
Method:
1. Place lemongrass, galangal, kaffir leaves, mushrooms, bird's eye chili, tomato into water and bring to a boil.
2. Add the prawns and cook until tender.
3. Add lime juice, fish sauce and Thai chili paste.
4. Let it boil and add coconut milk.
1/2 cup medium sized prawns, peeled and deviened
2 straw mushroom or any type of mushrooms, cut in halves
1 lemongrass, cut into 3-4 pieces
3 kaffir lime leaves, cut into pieces
10 sliced galangal ginger
1/2 tbsp fish sauce
1/4 tbsp lime juice
1/2 cup water or chicken stock
1/2 cup coconut milk
1 tomato cut in four or sliced thin
1 tbsp fresh coriander leaves, chopped
1 tbsp spring onions, chopped
1 bird's eye chili
1/2 tbsp Thai chili paste(namphrik pao)
Method:
1. Place lemongrass, galangal, kaffir leaves, mushrooms, bird's eye chili, tomato into water and bring to a boil.
2. Add the prawns and cook until tender.
3. Add lime juice, fish sauce and Thai chili paste.
4. Let it boil and add coconut milk.
5. Leave on high heat for about 3 minutes and scoop into serving dish.
Garnish with fresh coriander and spring onions and serve with hot Jasmine rice.
Serves 1-2
Note: If you prefer the clear soup style, then omit the chili paste and coconut milk.
Note: If you prefer the clear soup style, then omit the chili paste and coconut milk.
It's not advisable to eat tom yam (even seafood) at non-halal restaurants as chicken or pork stock may be used. The same goes to steamed fish.
Lynn, thanks for the recipe. And Mae Pranom chili paste is heaven-sent. Growing up on the bordering Kelantan state, Mae Pranom has been one face I see in every grocery shop. Nowadays, I use it in many ways. The latest was this evening. I scooped a spoonful into the hot wok while frying spaghetti! Hahahah... Then just before serving I sprinkled the shrimp chili flakes. Mae Pranom brand too, of course!
ReplyDeleteEwan,
ReplyDeleteWhat a coincidence...that's what I cooked today and my sweetheart is having it now. On top of the chili flakes I sprinkled grilled anchovies, too before serving...he,he,he
Mae Pranom brand is mostly used by vendors and restaurant operators in Thailand. It's a very well-known brand over here and also throughout the world, if I'm not mistaken.
Really? Let's share recipe, then! hahahahah!
ReplyDeleteIs it halal , the paste?
ReplyDeleteYes, it is halal;)
ReplyDeletecili paste from this brand is non halal.. are you sure the tomyam paste also this is halal.. Please help us to clarify this.. tq LYNN..
ReplyDeleteIt is halal. You may have read this posting: http://pakcipan.blogspot.com/2008/05/perencah-tom-yam-set-thai-chili-paste.html
ReplyDeleteRefer to the comments below the posting, please.