Monday, January 09, 2006

Tom Yum Fish

I like to make my own Tom Yum soup sometimes as we can get Tom Yum Paste virtually in every oriental stores these days. Tom Yum Gong is for tom yam soup with shrimps only. But there are a lot of variety these days, you can have seafood tom yum where fish, shrimps and cutterfish would be added. Or you can have fish tom yum, even crabs tom yum would be delicious.


The above is my fish tom yum (short-cut version). It's my way of cutting down on shrimps (or more precisely cholesterol intake).





Ingredients:

-Water to your liking, need to at least cover all the ingredients though.

(A)
- 2-4 Tbp. Tom Yum paste (stored bought), or to taste
-Lime juice, to taste (for sourness)
-5-6 Chilli padi (for spicyness)

-1 tsp. chicken stock granules

(B)
-1/2 onion, sliced
-6-8 babycorns, cut into half (from canned)
-6-8 fresh mushroom, cut into half ( or canned straw mushroom)

-Fish sauce, to taste
-Fish fillets, cut into cubed ( I used tilapia fillet)


Method:

1. Boiled water in a saucepan. When boiled, add (A). Stirred around until the paste dissolved. Then add (B).

2. Turned the heat down to low and let it simmered for 20 minutes, with lid on.

3. After 20 mins, seasoned to taste with fish sauce. 10 minutes before serving, add in the fish fillets. Stirred to coat the fish in the soup. Covered the lid and let it simmered for 10 minutes. Served hot.

10 comments:

jadepearl said...

Yummylicious! I prefer the red tom yum compared to the clear base ones. Wah, this goes wonderful with Pineapple Thai Fried Rice!!! Keep up the good work!!!

Little Corner of Mine said...

Thanks JP! :)
I like spicy tom yum.

Fonia said...

Yr Tom Yum looks so inviting!!! *Drooling*

Thank for linking my blog in yours. Can I link yours in mine too? TIA.

Good day ya!

Angie said...

Wah, your tom yum soup looks pretty fiery! By the way, love your kueh bangkit :)

Jas said...

Ching,
How I wish I could have a bowl of your piping hot Tom Yum Soup now. It cold and freezing here! Your tom yum soup makes me wet oops... I mean from drooling and sweating. :p

Little Corner of Mine said...

Fonia, thanks for linking my blog to yours as well. :)

Thanks Angie! :)

Jas, you are too funny! LOL

Jas said...

I can be quite lame too :p

Precious Moments said...

Ching, seeing your tom yam soup started my craving spell again.

Thai express here i come. (too lazy to whip up a pot).

Tricia Lee-Chin said...

Hi There,

My name is Tricia. I am one of your new viewer (via Lily's Blog). I wanted to make Kuih Bangkit (my CNY favorite cookie) but I am having trouble finding tapioca flour. I found Tapioca Stratch. Are they the same?

Please help.

Thanks,
Tricia

Little Corner of Mine said...

Welcome to my blog Tricia!
Yes, tapioca starch is the same as tapioca flour. Not sure why you posted this under Tom Yum Fish, hope you can fine this post again.