Seafood Tom Yum

Tom yum is one of my favourite dish to cook when i need to declutter my fridge 😁. It is so versatile as i could throw in anything and everything from vegetables to poultry to seafood in a simple broth and the outcome is a heartwarming bowl of soup. It's tangy and spicy one pot meal by itself. Nam prik pao is a Thai chilly paste which can be found in Asian groceries or hypermarket. The added aromatic herbs such as galangal,kafir lime leaves and lemon grass enhance the flavour of the delicious broth. I love the slight hint of creaminess from the evaporated milk which balances the spiciness of the Tom Yum. Goes very well with fragrant white rice.

Ingredients

300g prawns,washed & deveined

100g squid, washed & cleaned

100g chicken flesh, washed & diced

1/3 cup cauliflower, sliced

1/3 cup carrots, sliced

1 holland onion,sliced

2 cloves garlic,sliced

3 tbsp nam prik pao

7 bird eyes chilly,bruised

Handful chopped coriander leaves

2 stalks lemon grass,bruised

3 kafir lime leaves,torn

4 tbsp evaporated molk

4 tbsp lemon juice

4 tbsp fish sauce

2"inch galangal,sliced

2 large tomatoes, sliced into 4

1 cup button mushroom,halved

1 tsp sugar

4 cups water

1 tbsp oil

Salt to taste

Methods

In a wok, add oil and saute onion till translucent. Add garlic and saute for another minute. Add chicken pieces and cook for 2-3 minutes. Add water,kafir lime leaves,galangal and lemon grass. Bring it to boil and reduce heat to medium low to simmer for 2-3 minutes.

Add squids,prawns,chilly,mushroom

carrot,cauliflower and tomatoes. 

Add nam prik pao,salt,sugar and evaporated milk. Stir. Cook till the prawns and squids done.

Turn off heat and stir in lemon juice and fish sauce.

Add chopped coriander before serving. 

Serve hot with fragrant white rice.