After getting a nice pot of tomyam stock, you can start experimenting with the ingredients.Ã‚Â Anything is fine because if the soup has enough flavour, everything will taste good.
I added a few tiger prawns, which is ideal for tomyam because tiger prawns are sweet and has firm flesh.Ã‚Â Top it with some squid balls which absorbed the soup.Ã‚Â Add lots of mushrooms.Ã‚Â I used both enoki and oyster mushroom.Ã‚Â Another important ingredient is the coriander leaves.Ã‚Â (remember to use the roots and stems to boil the stock)
This is the tomyam paste in chillie oil.Ã‚Â It is made in Thailand.Ã‚Â Normally pastes like these tend to have more oil than they should (the oil is to preserve the paste, I suppose) so it is wise to skim off the oily layer in your tomyam soup.
I added bihun (rice vermicelli) to the tomyam soup and served it as a meal.Ã‚Â Yummmmm.
Recently, when I was in Cooking Island, husband & wife, Lawrence and Erina recommended the above bottle of dried chillies prawn to me.Ã‚Â It costs RM6.50 per bottle and is an excellent accompanimentÃ‚Â for many things.Ã‚Â (will post my spicy spaghetti next time).Ã‚Â I added a teaspoon to the tomyam, just before serving and it added the extra zing to the tomyam.Ã‚Â Goes well with instant noodle, sandwiches and even white rice.Ã‚Â (remember to remove the layer of oil though)Ã‚Â Ã‚Â Both my eldest son and I had been reaching for the bottle (which does go a long way though it is just a small bottle) whenever we have our meals.Ã‚Â Hahahaha, we are addicted to spicy foods.Ã‚Â Of course, you can fry your own sambal hairbee (dried shrimps concoctions) with the recipe given in myÃ‚Â Food Haven blog.Ã‚Â But this bottle is so convenient.
Now that you know how to make your own tomyam, you don’t have to put up with ‘almost there, but not quite there’ tomyams. Ã‚Â You can twist the tomyam flavour to suit your taste buds anyway you like.