It is as easy as 1,2,3 to prepare tomyam at home.
Just get yourself a small bottle of tomyam paste in chili oil. Found in supermarkets under brands like Tae Pee (best choice), Ferry, White Pigeon or Singlong. Add them to the soup.Ã‚ Don’t bother about those dry powder type.
To make the tomyam soup kick-ass, add these:
Kaffir lime leaves and lime juices.
Ginger flower (bunga kantan), lemongrass and coriander leaves. The above shows the coriander leaves from Thailand (?) which is way different from the other type found commonly. Called ‘kharn sai’ in Cantonese or guan sui in Hokkien. Use the whole plant of the coriander, including the roots. Clean well so there are no sands.
Lots of bird’s eye chillies
Boil all the above with some chicken bones, onions and tomatoes.Ã‚ Sometimes, if I have prawns shell, I will dry fry them and then, blend the heads and shells in a blender.Ã‚ I mixed them to the stock.Ã‚ Remember the fish sauce too!
After that, sieve all the above and what you get is a pot of very nice soup.Ã‚ Ã‚ I don’t like my tomyam with all the above items floating.Ã‚ It is annoying having to pick out bits and pieces of lemongrass or chillies from the soup.
And mushrooms! They are so delicious and flexible. Can be used in any type of soup and they are pretty too. Canned ones are good choices too.
How I assembled the tomyam together will be posted in my next post.Ã‚ (I had been taking lots of photos so posts will be coming up fast and furious.Ã‚ :)Ã‚ )