Connect with us

Cooking for your loved ones

Thai Tom Yum Soup

Published

on

Difficulty Level: Easy

Cooking Time: 30 mins

Serves: 2 people

Ingredients

  • 1 stalk lemongrass 
  • 3 to 4 cups chicken stock
  • 3 cloves garlic (minced)
  • 1/2 teaspoon dried crushed chili (or to taste)
  • 3 makrut lime leaves
  • 1/2 to 3/4 cup fresh shiitake mushrooms (sliced thinly)
  • 12 to 14 medium or large raw shrimp (shelled)
  • 1 green or red bell pepper (sliced)
  • Optional: 1 handful cherry tomatoes
  • 1/2 (13.5-ounce) can coconut milk (or to taste)
  • 2 tablespoons fish sauce
  • Garnish: sprig fresh cilantro (roughly chopped)

To Cook

  1. Gather the ingredients.
  2. Prepare the lemongrass: Finely mince the lower third of the stalk and keep the upper part whole.
  3. In a deep cooking pot, pour the chicken stock and turn heat to medium-high. Add prepared lemongrass to the pot, including upper parts of the stalk you didn’t mince. Boil 5 to 6 minutes, or until fragrant.
  4. Reduce heat slightly to achieve a nice simmer. Add garlic, chili, lime leaves, and mushrooms to broth. Continue simmering for another 5 minutes.
  5. Add shrimp, bell pepper, and cherry tomatoes (if using). Simmer 5 to 6 minutes, or until the shrimp are pink and plump.
  6. Turn down the heat to low and add coconut milk and fish sauce. Taste-test and adjust as needed.
  7. Serve in bowls with fresh cilantro sprinkled over as a garnish. Enjoy. 

All about Tom Yum Soup

What is Tom Yum Soup?

Originated in Thailand, this is sometimes called Tom Yam and is a soup that normally includes shrimp in a hot and sour serving. The words Tom Yam mean “boiling” or “hot” and “spicy and sour” which perfectly describes this soup.

Origins of Tom Yum Soup?

Although the exact history of Tom Yum Goong is not fully known, it is widely believed that it is a Thai soup originated from Central Thailand, where there is an abundance of fresh shrimp in the Chao Phraya River.

Over the years, the soup has become a favourite in Thailand and quickly spread around the world thanks to its relatively simple preparation and fantastic flavours. Many western cultures have been exposed to Tom Yum Goong and it has become a staple dish of Thai restaurants that serve customers from all over the world. New ingredients have been added here and there, most notably the choices of meat and the herbs used in creating the paste. While some modern versions of Tom Yum Goong use straw mushrooms or oyster mushrooms, some restaurants added Nam Phrik Phao, a Thai chilli pasta which gives the Tom Yum soup an orange colour and enhances the chilli flavour in the soup.

Continue Reading

Cooking for your loved ones

Singaporean Oyster Omelette

Published

on

By

Difficulty Level : Easy

Serves: 2 people

Cooking Time : 20 mins

Ingredients

  • 10 large fresh oysters
  • 2 Tbs cornflour
  • 1 Tbs rice flour
  • 8 Tbs water
  • 1 Tbs oil
  • 2 cloves garlic, finely chopped
  • 3 eggs, beaten
  • 1 Tbs soy sauce
  • 1 Tbs sake rice wine
  • 1 pinch white pepper
  • 5 sprigs coriander, to garnish
  • 1 spring onion, for garnish

Instructions

  1. Wash the oysters in cold water and drain well.
  2. Mix both cornflour and rice flour together with the water to make a fairly thin batter.
  3. Heat a large heavy frying pan until very hot and add oil. Pour in the batter and cook for about 15 seconds until batter is half set before adding in the eggs.
  4. When the eggs are almost set, make a hole in the centre by pushing the egg and batter mixture to the side of the pan. Pour in a little more oil and fry the garlic for a few seconds.
  5. Mix, then season with soy sauce, sake and pepper. Add oysters and cook just long enough to heat through.
  6. Garnish and serve immediately with fresh coriander leaves and spring onions.

 

Continue Reading

Cooking for your loved ones

German Trout Meunière with potatoes

Published

on

By

Difficulty Level : Easy

Serves: 2 people

Cooking Time : 20 mins

Ingredients

  • 2 trouts
  • 50 g flour
  • 25 g lard
  • 20 g butter
  • fresh herbs
  • salt & pepper

Instructions

  1. Preheat the oven to 150 degrees.
  2. Season trouts with salt and pepper from outside and inside.
  3. Place fresh herbs inside the fishes.
  4. Dab the fishes dry, roll them in flour and place them directly on the frying pan with hot lard.
  5. Fry the trouts for 2-3 min on each side until brown.
  6. Place the butter on the top of every fish and cover them with foil.
  7. Allow the fish to rest in the oven for about 10 minutes.
  8. Serve with cooked potatoes.

Continue Reading

Cooking for your loved ones

Cambodian Meat Sour Soup (Somlor Machu Kreung)

Published

on

By

Difficulty Level : Easy

Serves: 4 people

Cooking Time : 40 mins

Ingredients

For the meatballs (youvarlakia)
  • 500g lean minced beef (18 ounces)
  • ¼ of a cup long-grain rice (not boiled)
  • ½ cup parsley, finely chopped

Instructions

  1. Pound the prohok until it is a minced paste
  2. In a pot, add in the pork ribs, kreung, prohok, fish sauce, 1/1 of the tamarind, sugar, salt, mix it and let it rest for 5 mins
  3. On high heat, stir the meat and cover for about 10 minutes
  4. Check on the meat and stir to avoid burning
  5. After 10 mins, you can add in the stock then cover for 20 minutes
  6. After 20 mins, add in the stems and the other 1/2 of tamarind powder
  7. Then add in the leaves and mix well

 

Continue Reading

Trending


GIVEAWAY