This week we hop over from simple and fun party foods to delicious soups and stews. Just like this great little Tom Yam soup. The reason is simple, soups and stews are easy and fast to prepare and make healthy, delicious meals. You only need a little prep’ time, then it’s just a case of sitting back while the dish cooks.
One of our favourites is seafood Tom Yam soup. Deliciously hot and bursting with strong spicy flavours, seafood Tom Yam soup has become one of the most popular dishes in Malaysia.
There are many variations of Tom Yam, particularly in its country of origin, Thailand. Over here in Malaysia popular versions include chicken, beef, and seafood. Tom Yam is cooked with vegetables such as mushroom, tomato, onion, cauliflower, baby corn and fresh herbs and spices. Add chilli paste/stock cubes for that intense culinary flavour.
Serve this Tom Yam soup with rice, or you may prefer blanched mee hoon (rice vermicelli). Whatever you choose, your family members or guests will surely come back for seconds
Ingredients
| 5 | pieces QL MUSHROOM Imitation Crab Stick, halved | |
|---|---|---|
| 10-15 | pieces QL MUSHROOM Fried Fish Ball (small) | |
| 300 g | medium shrimps | |
| 200 g | squid, cleaned and cut into rings | |
| 200 g | clams (lala) | |
| 4 | cloves garlic, chopped | |
| 3 | shallots, sliced | |
| 1 tbsp | cooking oil | |
| 2 tbsp | readymade Tom Yam paste | |
| 1 | chicken stock cube | |
| 800 ml | water | |
| 200 ml | evaporated milk | |
| 2 | medium tomatoes cut into wedges | |
| 1 | medium yellow onion, cut into wedges | |
| 200 g | fresh oyster mushroom, washed and torn | |
| 2 tbsp | fish sauce (or to taste) | |
| 3-4 tbsp | lime juice | |
| Sugar to taste | ||
| Coriander leaves for garnishing | ||
Fresh herbs/spices: | ||
| 3 | stalks lemongrass, sliced | |
| 4-5 | slices (about 3 – 5 mm thick) galangal | |
| 5-6 | pieces kaffir lime leaves | |
| 4-5 | bird eye’s chili | |
Method
- Sauté garlic and shallots with cooking oil until fragrant, add in Tom Yam paste and sauté for another 2 minutes.
- Pour in water, add chicken stock cube and fish sauce. Stir in fresh herbs/spices and bring to the boil. Add in seafood and QL MUSHROOM seafood products and boil for 2 – 3 minutes.
- Add tomatoes, onion and oyster mushroom; simmer on medium heat for another 2 – 3 minutes.
- Stir in lime juice, season with sugar and additional fish sauce if needed. Pour in evaporated milk, stir briefly and turn off heat.
- Garnish with coriander leaves before serving, serve with rice or blanched mee hoon (rice vermicelli).
QL Kitchen Tips
- You can replace seafood with chicken, beef, and add vegetables such as carrot, cauliflower and baby corn.
- You can use 1000ml chicken stock to replace water and chicken stock cube.
To find out more about MUSHROOM products and where to purchase, click here.
