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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!

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!

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

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

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

    ReplyDelete
  5. It looks really good. a Claire special!

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

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

    ReplyDelete

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