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Have being craving for Clear Tom Yum Soup ever since my cruise trip back from Phuket where we had an enjoyable authentic Thai dishes for lunch over at Surin Beach (will share more on my Phuket trip in upcoming post soon). Initially I bought a packet of tom yum “seasoning” from Phuket which I wanted to try but after seeking some advice from Amy (Mothering Corner), I decided to try out her recipe using fresh ingredients instead of instant tom yum paste or seasoning.
And since I cannot decided on using either Fish, Chicken or Prawn to make my tom yum, in the end I just added in everything and come out with this Tom Yum Talay which is also known as Hot And Sour Seafood Soup. From what I had read up, the key for making a bowl of delicious Tom Yum Soup lies on the use of “fresh” ingredients and “proportion” of the Thai fish sauce and lime juice used as it need to balance the taste of the soup so that it is neither too salty nor sour.
8 Medium Prawns, shelled
10 Slices of Mackerel Fish Fillet
10 Cubes of Chicken Fillet, 1.5″ Cubes
1 Thumb-length Galangal, lightly pound
4 Kaffir Lime Leaves
5 Pieces Thai Chilli Padi, sliced
50ml Thai Green Lime Juice
50ml Thai Fish Sauce
1.2 Litre of Water
2 Stalks Lemongrass, cut into thick slices
1 Small Red Onion, cut into quarters
8 Straw Mushrooms, halves
1/4 Piece of Knorr Chicken Stock Cube, optional
1 Tomato(optional), cut into wedges
1. Lightly marinate the fish and chicken with some cornflour, sesame oil, cooking wine and light soy sauce and set aside. Remove the shell of the prawns and de-veined.
2. Bring water to boil in a medium soup pot. Add in lemongrass, galangal, onion, stock cube (if using) and simmer for 1.5 minutes till fragrant.
3. Next add in kaffir lime leaves, chillies, thai fish sauce and lime juice and simmer for another minute before adding in the rest of the ingredients (except tomato, add in 30 seconds) and boil for another 2 – 3 minutes until cooked.
4. Ladle into serving bowls and top with some coriander, served together with extra condiments (cut chillies, Thai fish sauce and lime juice) and adjust to taste according to individual preference.
Everyone of us loves this soup which is really appetizing with mixture of hot, spicy and sour taste together with light fragrant from the lemongrass and kaffir lime leaves as well as sweetness from the seafood. I bet you can have at least 2 bowls of rice to go with this or to cut down the carbo intake you can replace it with some “glass noodles” or “rice noodle” for lighter meal.
Lastly, I would like to thank Amy for sharing her delicious tom yum soup recipe and tips with us.
One of Thailand’s most popular soups, is this Thai Seafood Soup also known as (Tom Yum Talay). This sour soup is packed with amazing flavors that you’re sure to fall in love with too.
🔖Essential Tom Yum Soup Ingredients:
The most absolutely essential ingredients for this tom yum recipe are the trio of Thai herbs:
▪Galangal ▪Kaffir lime leaves .
🔖In Thailand Tom Yum soup is typically served with rice or another Thai dish.
🔖Tom yum or tom yam is a type of hot and sour Thai soup. •
When you’re feeling under the weather, in need of comfort, or just downright cold, this Bean and No Bacon Soup is sure to do the trick of helping you feel back to your best!
I hate to say it. Maybe if I don’t say it, it won’t actually be true.
No, it’s true. The chill is near.
Although in my neck of the woods, we’re still hitting 80 degree weather during the day, the mornings and evenings definitely are cold. Now in the mornings, I immediately step into my slippers and throw on a hoodie. Then when I sit down to work, chances are, I’m also throwing my big comfy blanket over my lap.
And you know what the cold means, right?
Sniffles and sore throats. Coughs and body aches. They’re all right around the corner, and I’m pretty much dreading that occasion
When I was a kid, one of my favorite soups ever was Campbells Bean with Bacon Soup. It’s really the only thing I wanted when I was sick. Sometimes I’d even take a couple spoonfuls of the canned soup before mixing it with water and heating it up. I loved that stuff.
In fact, it wasn’t until the first time I got sick post-vegetarianism that I realized I wouldn’t get to enjoy that comforting steamy bowl of soup ever again. What a sad realization that was for me.
I have spent the last 11 years trying to fill the void. Tomato soup, vegetable soup, various chilis. Nothing quite did the trick, especially when I was feeling under-the-weather. And then it FINALLY dawned on me that I could try and make it on my own. DUH! I knew that by adding liquid smoke, I could omit the bacon and still achieve the flavors I so loved from childhood.
So now, between my comforting bowl of soup, some green tea, and Ricola throat drops, the next time I’m sick, I’ll be ready to fight!
(In fact, I’m kind of nervous that I’m jinxing myself just by writing this post… I better increase the vitamins this week!)
Just like my soup, Ricola throat drops offer me so much soothing comfort when I have a sore throat or a cough. It’s the special blend of herbs that’s been mixed together to create some sort of magic in each drop! That’s what makes these drops different (and BETTER!) than any other drop I’ve ever tried for a sore throat. I especially love the new Honey Lemon flavor. Not only does the honey coat my throat, but the lemon soothes the soreness.
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