Wednesday, August 26, 2020

Homecooked Tomyam Reanaclaire's Style

LET'S TRY IT OUT...  

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!

7 comments:

  1. 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!

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  2. wah, looks like premium tomyam with so much ingredients!

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  3. Oh...white tom yam! I like that too but usually we have the red creamy one, all seafood!

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  4. Tomyum clear soup i like, not as spicy.

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  5. It looks really good. a Claire special!

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  6. Cili padi plus tom yam will be lit AF. LOL :D

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  7. I have never tried clear tom yam soup, only the red one. Must try! Must try!

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