Dinner malam ni..
Ekceli ni tomyam tengahari td...
Guna resepi dari kak paty..
Dah lama simpan resepi nih..
Selalu main bantai guna kiub jer..
Bila dah smpai malam nasi dh hbis...
Malas nk masak nasi kita makan tomyam ngn bihun..
Pandai tak aku..kihkih...
Tomyam ni mmg peberet org kt umah ni...
Dengan rasa masam2, pedas2...
Hirup plk kuah panas2 tuh...
Fuhhh konpem berpeluh...
Okey la resepi di bawah yer ...
SUMBER : Paty's Kitchen
- 2 cups of Chicken stock / 2 cawan stok ayam
- 1/2 cup quartered Fresh mushrooms. / 1/2 cawan cendawan
- 4-5 tbsp.Fish sauce./ 4 -5 sdb sos ikan
- 200 gm of Fresh prawns, peeled. / 200 gm udang hidup
- 2 Kaffir lime leaves / 2 helai daun limau
- 5 - 6 Bird's eye chili peppers chopped / 5 -6 biji cili padi dititik
- 1/3 head cauliflower cut into floret / 1/4 bunga kobis dipotong mengikut bunga
- 1 carrot cut into ring / 1 batang karot dipotong bulat
- Coriander leaves for spinkles / daun ketumbar ditabur di atas
- 1-2 stalk of lemon grass sliced./ 1-2 batang serai dititik
- 3-4 Galangal sliced / 3 -4 hiris lengkuas
- 3 tbsp milk / 3 sdb susu
- 4 tbsp lime juice. / 4 sdb air limau
- 3 -4 tbsp nam prik sauce / 3 -4 sdb sos nam prik
- Prepare all the ingredients. Remove the outer layer of the lemongrass stalks and cut off the end. Cut into 1-2″ pieces and smash with the side of a heavy knife to release flavor. Tear the center vein off the lime leaves. Slice your galangal into thin slices. Peel the skin off the shallots and smash lightly. Clean your coriander roots well. Smash the fresh chilies with the back of a heavy knife, or in a mortar and pestle. If using fresh Thai straw mushrooms, slice the bottoms off and cut in 1/2 lengthwise. If making the version with milk: roast the dried chilies until fragrant and browned in a dry wok on medium heat (see note).
- Clean the shrimp by peeling off the backs and snapping off the top part of the heads, but leave the fat on at the base of the head (the reddish brown goop). This is very important, as that fat imparts a signature flavor into Tom Yum Goong. Don’t discard it. Then, peel out the legs + intestine underneath, but leave the tails on. Set aside.
- Boil the broth on high until it comes to a rapid boil. Add the lime leaves, lemongrass, coriander root, galangal, shallot(s) and tomato. Boil for 4-5 minutes until the broth tastes herbal. if you’re using fresh ingredients, 4-5 minutes should be enough. In a separate pan, boil the mushrooms in plain water.
- After you’ve boiled 4-5 minutes, add a pinch of salt and the shrimp. Strain the cooked mushrooms and add them to the soup as well. Cook until shrimp turn pink, about a minute.
- Add the fish sauce and remove from heat. You will now season the soup.
- Add lime juice, chili paste, smashed fresh chilies. Taste the soup. Is it sour? Is it salty? If no, add a bit more, 1/4 teaspoon at a time.
- If making the version with milk: Add the milk and dried chilies. If doing this step you’ll need to add a bit more lime juice and fish sauce as the milk tames it down a bit. Add about a teaspoon more of each.
- Add cilantro and serve. This soup is best served really hot!