Serving Tom Yum Soup in the Traditional Way

Tom Yum pot perfect for herbs and most appropriate if you fear there may be some reaction with metal pots and also a great way to serve warm.

Tea light candles are recommended as oil burner may be too strong for this delicate pot.

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Ingredients:

12 pieces large fresh sea prawns

12 pieces medium sliced Red Garoupa

2 large pieces dried fish maw (soaked and drained)

1 can button  mushrooms

2 large semi ripe tomatoes

2 pieces lemongrass (bruised) white portion only

1 packet Tom Yum paste

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Home prepared fish/prawn stock

Method:

Heat an earthen pot with some cooking oil and fry the Tom Yum paste until fragrant.

Add the bruised lemongrass and quartered tomatoes.

Add four bowls of home prepared fish/prawn stock and bring to a boil.

Do not add too much stock if you prefer a concentrated soup base.

This paste is flavourful, you don’t need to add too much seasoning.

I find this paste sour, so I have added a tablespoon of coarse sugar.

Taste and adjust seasoning accordingly to your taste bud.

Before serving, add all the selected ingredients and bring to a boil.

This soup was served with a traditional Thai Tom Yum pot.

Recommendation:

Check out at this link for other Thai dishes.

https://flofoodventure.wordpress.com/category/taste-of-thailand/

 

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About flofoodventure

My passion for cooking and discovering food have prompted me to create this blog. Blessed with the gift of cooking and loving each dish I have prepared and simultaneously sharing these recipes with you. Cooking is not a job but a passion. Thank you for visiting my blog.
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