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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Easy, make-ahead foil packets packed with shrimp, sausage, corn and potatoes. It’s a full meal with zero clean-up!
The traditional shrimp boil is converted to an easy peasy foil packet dinner option.
Packed with shrimp, andouille sausage, corn on the cob, and baby red potatoes, you have a full meal right in these packets, packed with so much flavor and just the right amount of heat. You also have a grill option or oven option. You can’t go wrong either way.
These Shrimp Boil Foil Packets are packed with shrimp, hillshire sausage, corn on the cob, and baby red potatoes, you have a full meal right in these packets, packed with so much flavor and just the right amount of heat. The best part is No Cleanup.
During the summer, Ribs and BBQ are kings of the smokers, and I wanted to share a simple method for cooking absolutely great Memphis style ribs in your backyard. These are not competition-style ribs, but they are how I cook ribs when I am cooking at the house for myself and my family. Make sure to make these along with my Creamy Cole Slaw and Maple Chipotle Baked Beans from scratch for a wonderful BBQ meal!
In a contest, I am cooking for a set of judges. I don’t know who they are, I am just going off my best guess as to the flavors and textures they will appreciate. Most competitive judges only take 1 or 2 bites of each sample they have to judge. At a normal KCBS contest for example, they may be judging 24 samples of meat amongst the different categories. That adds up to a lot of bites! You really have to pack in flavor and have perfect texture in every single bite in order to stand out and get great scores.
When I am cooking at home however, I want to cook with more simple methods than I do for contests. I want to have nice, well-rounded flavors, and I want a texture that pleases me, not a judge (as I grew up in the Mississippi, I like my ribs a bit more tender than the normal KCBS-style rib.) I don’t want to worry about getting the texture exactly perfect, I want to spend time with my family and friends. That’s what BBQ is about, right?
Relative to the hoops I jump through for competition ribs, these are incredibly easy to cook.
You will need:
About 1/4 cup of my Sweet Memphis BBQ Rub or your favorite BBQ seasoning per slab of ribs
2 TBS Brown sugar per slab of ribs
2 TBS maple syrup per slab of ribs
2 TBS apple juice per slab of ribs
BBQ glaze, made with 4 parts BBQ Sauce and 1 part honey (make enough to glaze ribs and serve on the side!)
my layout on Big Green Egg
BBQ “regions” are kind of loosely defined. There’s no hard and fast rules you’ll get traveling from one area to the next defining the absolute recipe that people use. Memphis style, generally, speaks to cooking pork ribs, usually loin back ribs, until they are slightly more tender than most regions. (We would say everyone else cooks them too tough!) Memphis style usually involves a sweeter dry rub and or a glaze, which is BBQ sauce with a bit of honey for sweetness and glossiness. A “dry rib” which Memphis is known for is simply a rib that that you shake extra dry rub on after cooking instead of a glaze. “Muddy style” is where you glaze the rib and then add the extra shake of seasoning.
This method for ribs is really simple. I start my smoker (in this case a Big Green Egg, but you can use whatever you have, including a grill set up for indirect smoking) and set it for 250 degrees. When I’m using an egg for smoking or slower cooking, I do use the convection plate. I used Kingsford Professional charcoal for heat and Kingsford Apple Wood chunks for my smoke flavor. How much wood you need will really be up to the smoker you are using. A komodo style cooker only needs a few chunks. When I’m cooking on my Jambo I can burn almost all wood and not overpower the meat.
Smithfield ET’s. Extra meaty too!
I generally prefer loin ribs (also called back or baby back ribs) as opposed to spare ribs (when trimmed called St. Louis ribs.) I started with Smithfield Extra Tender Back Ribs (I also use their Prime Back Ribs a lot as well.)
As I am cooking these for the house, I’m not going to marinade, brine or trim the ribs. I just want a good solid home-style rib for a nice dinner. First, remove the membrane from the back of the ribs. Then, season thoroughly both sides with Sweet Memphis BBQ Rub or your favorite seasoning. I try to season the ribs at least 30 minutes before cooking and then let them sit out and “sweat.”
Ribs membrane removed
Place on the smoker and allow to cook for 2 hours. You may need to rotate them depending on the size and the type of grill you are using.
Ribs after 1 hour on smoker
After two hours, get a large piece of heavy duty foil for each slab you are cooking.
Sprinkle 1 tablespoon of Sweet Memphis BBQ Rub, 1 tablespoon of brown sugar, and drizzle about 1 TBS of maple syrup on the middle of the foil. Place the ribs meat side down on the foil. Repeat the brown sugar/rub/maple syrup on the bone side of the ribs. Pour in about 2 tablespoons of apple juice, then wrap in foil and place back in smoker.
wrapping ribs in foil.
Place back on cooker (leaving meat side down) and cook for about two hours. Check after 1 hour, then every 15-20 minutes after for proper doneness. The meat of the ribs should be pulled back from the rib bone approximately 1/2 to 3/4 of an inch, and the rib meat should feel tender.
Carefully remove from foil and place back on grill bone side down. Glaze with your your favorite BBQ glaze (I use 1 cup sauce and add 1/4 cup honey to make a glaze.)
Glazing Ribs- Nice color!
Let sit on grill for 5-10 minutes to tighten ribs if desired.
Serve and enjoy!
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