I always wanted to make the Tom Yam Cream Soup (with added coconut cream) ever since I tried the instant noodle version years ago. I wondered how I never gotten to make it all these years, perhaps I tried to stay away from coconut milk as much as possible. Frankly growing up in South East Asia, staying away from coconut milk was almost impossible, especially in Malaysia. Most food was made with coconut milk either in curry form, kuih-muih, and/or dessert.
Since I had some coconut cream left, I couldn't resist putting a few tablespoons into my Tom Yam soup. It definitely kick it up a notch being creamier and fragrant with coconut smell. Instead of shrimps, I used Cod fillets and added a bunch of vegetable and tofu puffs. Easy one dish meal served with my organic short-grain brown rice.
I am submitting this to "S$20 Budget Meal" or "US$15 budget meal" hosted by Cuisine Paradise. This month specific key ingredient is Tofu or beancurd. I used tofu puffs in this dish and the estimated cost for this meal was about US$8.
2 cod fillets, cut $3.33 (on sales)
Tofu puffs, cut into half 70c
Frozen green beans 30c (on sales)
1/2 yellow onion, sliced 20c
7oz of fresh button mushroom, cut 90c (on sales)
2 organic carrots, cut 30c
6 bouncy fish balls, cut into half $1.20 (on sales)
1/6 canned of coconut cream 25c
Total cost thus far was $7.18.
Plus Tom Yam paste, lime juice and chili paste, I would estimate it to be around $8.
Heat up a large pot, add in a little oil and onion. Stir until onion is soften. Add in some water and wait for it to boil. When boiling, add in the tom yam paste, chili paste and lime juice. Then add the tofu puffs, green bean, mushroom, and carrot. Turn the heat to low and let it simmer for 10 minutes. Lastly add in the coconut cream, fish balls and fish fillets. Cover and let it simmer for 5 minutes or until the fish is cooked. You can add basil or cilantro at the end before serving too. Dish out and serve with rice.