Thai Tom Yum Prawn Noodle Soup

 

                  Tom Yum is a traditional Thai clear soup which has all the flavours - spicy sweet and sour. It is simply delicious, spicy and mouth watering. The prawns and mushrooms brings out the true flavor. Prawns can also be substituted with boiled and shredded chicken. For a more wholesome dish, I also added some noodles. It is a complete meal in itself and a bowl of this appetizing soup gives complete satisfaction. 

           

                   This is a Thai street food which is found all over the country. It has become very popular here now and can be found in many restaurants and eating joints. This is an instant version where I made use of store bought tom yum paste. So when time is a restraint, this is a perfect one pot comfort meal to lift up your spirits. It is almost like a South Indian rasam. 

• 1/2 litre water
• 2-3 tbsp. tom yum paste
• 1 tsp. red chili powder
• 1 tsp. sugar
• 2 green chilies
• 1 tomato, cubed
• 1 onion, cubed
• 1 cup Shimeji mushroom
• 8-10 prawns / shrimps, cleaned & deveined
• 1/3 cup evaporated milk
• juice of 1/2 lime
• 2-3 tbsp. spring onion (both white & green part)
• 1 tsp. coriander leaves to garnish
• lemon slices to garnish
• 1-2 boiled eggs, sliced into half
• 2-3 dumplings (opt)

          Bring the water to a boil. Then add the tom yum paste, sugar and red chili powder. Simmer on a low flame for 4-5 minutes.

          Then add the prawns, mushroom, onion, tomato, milk, white part of the spring onion and green chilies. Simmer for 2-3 minutes.

          Ladle the soup into a serving dish and add lemon juice. Serve, garnished with chopped spring onion, coriander leaves, dumpling, lemon slices and boiled eggs.

Tom Yum Soup

          This is a Thai style clear soup which has all the flavours - spicy, sweet and sour. It is actually a street food, which is simply yummy and mouth watering. The prawns and mushroom brings out the authentic oriental flavor. Prawns can be substituted with boiled & shredded chicken. 

          You can also add some noodles to make a complete meal. A bowl of this appetizing soup gives one a soul satisfying experience. A great comfort food to lift up your spirits. It is almost like a South Indian rasam. So go ahead and give it a try by following a step by step pictorial recipe to prepare it. 
        

• 1/2 litre chicken stock
• 5-6 kaffir lime leaves
• 2 stalks of lemongrass (only the white part to be used)
• 1" galangal (Thai ginger), sliced
• 2 green chilies
• 1 tsp. tomato paste
• 1 tbsp. tomato sauce
• 1 tsp. red chili powder
• salt to taste
• 1/2 cup mushroom, sliced
• 1/2 cup prawns / shrimps, cleaned & deveined
• juice of 1/2 lime
• 1 tsp. coriander leaves to garnish

          Bring the stock to a boil. Then add the kaffir lime leaves, galangal and lemongrass. Simmer on a low flame for 7-8 minutes.
     
          Add rest of the ingredients (except lime juice and coriander leaves). Simmer further for 3-5 minutes. 

          Switch off the flame and drizzle some lime juice. Garnish with coriander leaves and serve as a light meal. 

                        Bring stock to a boil. Add kaffir lime leaves, galangal & lemongrass. 
                        Simmer on a low flame for 7-8 minutes.
     

                    Add rest of the ingredients (except lime juice & coriander leaves). Simmer
                    further for 3-5 minutes. 

                   Drizzle lime juice. Garnish with coriander leaves & serve as a light meal. 

Chicken Sweet N Sour

          This is a simple, quick and an absolutely easy side dish that goes extremely well with egg fried rice or noodles. It is generally marinated chicken cubes that is deep fried and cooked along with bell peppers in a sweet and sour gravy. Made use of all types of sauces to complete the picture. It is better that any takeaways. So check out the step by step pictorial recipe to prepare this yummy homemade delicacy.

• 3-4 chicken breasts, cubed
• 2 tbsp. corn flour
• 1 egg
• salt to taste
• 2-3 tbsp. tomato sauce
• 2 tbsp. chili sauce
• 1 tbsp. soya sauce
• 1 tbsp. ginger-garlic paste
• oil to deep fry
• 1 tsp. garlic, grated
• 1 cup assorted bell peppers, cubed
• 1 onion, cubed
• 3-4 spring onion (white part)
• salt to taste
• 1/2 tsp. pepper powder
• 1 tsp. vinegar
• 1 tsp. corn flour mixed in 1/2 cup water    
• 2 tbsp. chopped spring onion (green part)

          Marinate the chicken with salt to taste, egg, corn flour, ginger-garlic paste and all the sauces for 10-15 minutes. Heat oil to deep fry. 

          Fry the marinated chicken cubes in batches till golden colour. Drain on a kitchen towel and keep aside. 

           Heat 1 tbsp. oil in a pan and temper with garlic. Sauté for a few seconds. Then add the cubed veggies, onion, spring onion (white part), salt and pepper. Stir fry for 2-3 minutes.

          Add the corn flour syrup, vinegar and the fried chicken. Continue to simmer till it becomes slightly thick. 

          Switch off the flame and garnish with the chopped spring onion (green part). Serve on a bed of noodles or with egg fried rice.

                     Marinate chicken with salt, egg, corn flour, ginger-garlic paste & all the 
                     sauces for 10-15 minutes.

                      Heat oil to deep fry & fry marinated chicken cubes in batches till golden. 
                    

                                  Drain on a kitchen towel and keep aside. 

                                Heat 1 tbsp. oil & temper with garlic. Sauté for a few seconds. 

                  Add cubed veggies, onion, spring onion, salt & pepper. Stir fry for 2-3 min.

                                 Add the corn flour syrup, vinegar....

                                ....and the fried chicken. Simmer till it becomes slightly thick. 

                                Switch off flame & garnish with the chopped spring onion.

                                Serve on a bed of noodles or with egg fried rice.