Friday, April 18, 2008

Tom Yam Soup (Kung)

I had a sudden craving for tom yam soup and I blame it on the weather. I was looking for the simplest recipe that I could find over the next and in recipe books and other than using those pre-packed tom yam paste, I found several. What I did was improvised as some of them had ingredients that I didn't know what they were, let alone where to get them. So, made a list of the ingredients and went to the wet market, towing babe and JW with me. Managed to pick up all the stuff that I needed but the best part of shopping in a wet market is that you get free stuffs. I was as the vegetable stall to buy 6 extra large fresh red chillies (not for the soup, but for something else) and asked to have a stalk of spring onions. The auntie said "RM2 for the chillies. The spring onion auntie *chia lu* (belanja/gift)". See, I don't see any of the hypermarkets giving me free spring onions even when the grocery bill runs up to several hundred ringgit :(.

This is about the simplest soup plus the quickest I have ever made. I cooked it in a pot over the stove but the leftovers were just chucked into the slow cooker to preserve. Maybe there will still be some left when I come home tonite.


10 fresh prawns (cleaned and trim off feelers, legs and all sharp bits
2 white squids (cut into bite size)
100g of chicken breast meat (cubed)
2 stalks of lemon grass
2 inches of galangal (lengkuas)
6 pieces of kaffir leaves
6 pieces of chilli padi
2 tomatoes
2 1/2 tbsp of lemon juice
2 tbsp of fish sauce
1 tsp of chillie oil
600ml of water
spring onions for garnishing

  1. Heat up a little oil in a pot and if you have the clay pot, it is even better.
  2. Throw in the galangal and lemon grass. Stir them around and when they turn fragrant, pour in the water.
  3. When the water starts to boil, put in the all the rest of the ingredients and keep stirring until it boils.
  4. Add a little salt and sugar for taste.
  5. Ready for consumption anytime.

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twosuperheroes said...

Chef Y..I love your Tom Yam Kung...but, can ask a few things ar? What is fish sauce and chilli sauce?? The kaffir leaves are actually daun limau purut right? *blur face*

Anonymous said...

See Please Here

YozoraNiteSky said...

hi supes. fish sauce and chilli oil can get from bottles that are sold either in the supermarket or the sundry shops. And kaffir leaves are daun limau purut. My mum makes otak-otak with it..can't wait to learn that recipe from her lah..

have a great weekend supes!!

Min said...

Looks yummy. You can try adding susu cair at the end, then you get the white version. Also very nice !

YozoraNiteSky said...

oh.. that is a great suggestion Min. i think i will prefer that. take a bit of the spiciness from the fiery soup. thanks Min :)

babe_kl said...

when you're going to "chia" us???

YozoraNiteSky said...

haha..babe..i will chia you all when i manage to perfect it... like they sell in Thai restaurant :)