Going to the beach is one of the most exciting activities that my family love to do. It never fail us to have a wonderful time playing in the water, jet skiing, catching little clams, and of course eating seafood - which is abundant and cheap. This past holiday, we were not able to visit Sihanoukville because of the bad weather, and since we were not able to go, we also missed dining at our favorite restaurant by the beach where they serve really yummy Tom Yum! Boo :(
Tom Yum is one of the dishes that my family enjoys. It's tasty and really delicious especially when served hot. So to stop missing the dish that we long to eat, I toldmyself why not cook it for the family? I was a bit hesitant at first because some of the ingredients are new to me, but anyway I did brave myself and was able to serve a nice bowl of Tom Yum.
For those who are interested to cook this dish for their love ones, here is my recipe :-)
- Prep Time : 20 minutes
- Cook Time : 20 minutes
- Yield : 4-6
- shrimp - 1/2 kilo, shelled and deveined
- squid - 1/4 cleaned and cut into rings
- button mushrooms - 1 cup
- tomato - 3, squared
- onion - 1, squared
- lemongrass - cut into stalks
- fish sauce - 3 tablespoons
- galangal - 1/3 cup
- kaffir lime leaves - 6-8 pieces
- nam prik pao - 3 tablespoons
- Tom Yum paste - 3-5 tablespoons
- coconut milk - 1 cup
- cilantro - for garnishing
1.Make sure to wash all the ingredients before cutting them ;)
2. In a pot, pour one liter of water and set to boil. While waiting, add tomatoes, onions, nam prik pao, the Tom Yum paste, galangal, lemon grass, fish sauce, and kaffir lime leaves. Let it boil for five minutes.
3. Add the coconut milk in the soup and let it simmer for another minute. Afterwards, add the remaining ingredients such as the squids and shrimps.
4. Taste the soup and add spices if it is necessary. Wait for the prawns to turn pink, then turn off the heat.
5. Put cilantro on top for garnishing.
Serve your Tom Yum with a hot plate of steamed rice. Share and enjoy!