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Wednesday, July 28, 2010


Tomyam is a soup dish which originated from Thailand and is widely served in neighboring countries such as Malaysia, Singapore, and Indonesia. Tomyam is characterized by its distinct hot and sour flavors, with fragrant herbs generously used. This is my first attempt to prepare this famous soup. Recipe adapted from Shiokfood with some changes.

Boneless chicken breast (cut into small pieces) - 50 gm
Prawns - 10
Galangal - 1 tbsp
Fresh or frozen lemongrass - 1-2
Kaffir Lime Leaves - 2-3
Chili paste - 2 tbsp
Thai bird's eye chillies - 4-5
Fish sauce - 2 tbsp
Lime juice - 2 medium lime
Onion (sliced) - 1/4
Sugar - 1/2 tsp
Coriander leaves - 4 tbsp
Prawn stock (Boil some prawn shells with water and lemon grass. This will give you prawn stock.)

With the flat side of a heavy object, pound and bruise the lemongrass. Cut into 2 inch segments.
Put lemongrass, galangal, fish sauce, chili paste and stock into a pot and bring to a simmer. Cover and simmer for another 15 minutes.
Uncover the pot and add the Kaffir lime leaves, chilies, onion, sugar and chicken pieces.
Simmer for 2-3 minutes, then add prawns. Simmer for yet another 2 minutes.
Turn off the heat, add lime juice and garnish with coriander leaves.
Test for saltiness and sourness. If required, adjust with more fish sauce (salt) and lemon juice (sour).
This makes a medium-hot bowl. To make it more spicy, just add in more bird's eye chillies!

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