We could not get enough of the Tomyam soup we ordered at the Blue Chang Thai Cuisine in Penang. That evening itself, I told my kids, "let's try cooking the tomyam when we reached home." We wanted the clear soup type, minus the tomyam paste from the bottle.
I stick to my words, the next day in Ipoh, I went to the market to get the ingredients. I bought lemongrass, galangal (lengkuas), big onions, cilipadi, 3 limes, spring onion and that was it.... so easy... LOL...
For the soup base, there is chicken meat, prawns and lastly, I put in meat dumplings aka Goazi. Since there is only three of us, I put in 3 bowls of water and dump all the ingredients in except for the prawns and dumplings. Cook the soup for nearly an hour then only I add in the lime juice to suit our taste buds. The soup ended up sourish and spicy as well, I am surprised that our homecooked tomyam is a success!!
Each of us had a bowl of Misua Tomyam!
Nothing more or less....
Oh yes, I forgot about the spring onions...
It should be inside the soup and not as garnishing...
Two bowls with spring onions....
Cos one of us do not like the green onions....
I will make this again... one day....
when the cravings come again!
Looks so tasty! So the chili padi gave it the spicy taste? I would be scared of biting a chili padi when eating the tom yam mi suah. Pedas!
ReplyDeletewah, looks like premium tomyam with so much ingredients!
ReplyDeleteOh...white tom yam! I like that too but usually we have the red creamy one, all seafood!
ReplyDeleteTomyum clear soup i like, not as spicy.
ReplyDeleteIt looks really good. a Claire special!
ReplyDeleteCili padi plus tom yam will be lit AF. LOL :D
ReplyDeleteI have never tried clear tom yam soup, only the red one. Must try! Must try!
ReplyDelete