Sunday, April 20, 2014

Thai Tom Yum Soup With Rice Vermicelli

Thai Tom Yum Soup With
Rice Vermicelli
Cooked this for our lunch today.  
Suppose for 3 persons and at the end, my husband also wanted to eat.
Later around 4.30 pm, my son warmed up the balance of the soup and
had it with my daughter.  See my happy face :) it is yummy, spicy and sourish
and it is the easiest to cook.  Around 15 minutes of preparation, 
as long as you have all those ingredients inside your fridge and kitchen.



 150g Rice Vermicelli.
Oyster Mushrooms, Prawns, Fish Cakes, Assorted of Fish Balls
and Foo Chok (Fried Beancurd with Fish Paste).
6 pieces of Kaffir Lime Leaves.
2 Limes (Used 1).
2 stalks of  Lemongrass.
2 1/2 tablespoons of Tom Yum Paste.
1400ml of water.



 Torn or cut the Kaffir Lime Leaves.
Cut off the top of the Lemongrass and bruise the white part.
Cut the Lime.



 Soak the Rice Vermicelli with water for 20 minutes or until soften.



 Boil the 1400 ml of water with the Kaffir Lime Leaves and Lemongrass.



 Once it is boiled and the Kaffir Lime Leaves turned into lighter colour,
par boil all the other ingredients.



 Once all the ingredients cooked, scoop it out and set aside.



 Add in the 2 1/2 tablespoons of Tom Yum Paste.



 Stir until the Tom Yum Paste has been dissolved and lower down
the fire to low.  Lastly squeeze in juice from 1 lime and stir well.



 Now we have to cook the Rice Vermicelli with boiling water.
Once the Rice Vermicelli is cooked, place it in a serving bowl
and arrange some of the cooked ingredients on top of the Rice Vermicelli
and pour in the Tom Yum Soup and serve immediately.



Sound easy, of course ...... do make it and you will agree with me 100%
The best part is that you know what you put inside and all your 
ingredients are fresh, plenty and lastly, you save some money compare
eating it outside with your family.



2 comments:

Baby Sumo

Love love love tom yum... this looks so good, esp during this rainy weather.

Immanuel Kabuhung

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