Clear Tom Yum with Vermicelli

Tom yum or tom yam is probably one of the most popular Thai dishes and it is surprisingly easy to make and semi-meal-prep friendly. Tom yum comes in 2 types: clear and creamy. This recipe is a simplified version to make clear tom yum goong and it can easily be transformed into creamy tom yum. The most difficult part of the recipe would be collecting all the ingredients to produce the signature tom yum flavour. These ingredients are

• Lemongrass: gives a refreshing, minty, green and lemony touch.

• Availability: widely available in supermarkets and grocery stores

• Substitute: lemon zest + fresh mint/basil

• Galagal: close cousin to ginger and turmeric, used in a lot of southeastern Asian cuisine. It gives a more peppery and sharper taste than ginger.

• Availability: some supermarkets, fresh markets and southeastern Asian grocery stores.

• Substitutes: ginger

• Kaffir lime leaves: gives a highly aromatic, spiced-citrusy touch.

• Availability: widely available in supermarkets and grocery stores

• Substitutes: bay leaves and/or lime zest

• Fish sauce: very pungent fishy, savoury and earthy sauce. Might be intimidating for people that are foreign to the taste, but it is a very good addition to the flavour profile of many Asian dishes. Vegan option available.

• Availability: available in the Asian section of some supermarkets and most Asian grocery stores

• Substitutes: minced anchovies.

• Thai chilli paste or nam prik pao (optional): the main difference between Thai and regular chilli paste is that Thai chilli paste combines grounded chilli with onion, garlic, ginger, sugar, tamarind, prawn paste and/or fish sauce.

• Availability: Asian/Thai grocery stores.

• Substitutes: combining all ingredients in chilli paste or chilli garlic sauce or Korean gochujang.

• Prawn shells: This recipe calls for prawn shells in making the broth. You can choose to leave them out if using peeled prawns.

Clear Tom Yum Soup with Vermicelli

Serves: 2

Time: 30 minutes

Skill required: chopping, slicing, (peeling), boiling, draining

Equipment: chopping board, knife, saucepan, colander/sieve, teaspoon and tablespoon, 1 big bowl, few small bowls and 2 serving bowls.

Ingredient list

• 1 Lemongrass (bashed)

• thumb size Galangal (sliced)

• 2 kaffir lime leaves

• 1L stock

• 250g prawns (peeled; and keep the shell)

• 1/2 onion (sliced)

• 2 tomatoes (wedged)

• 150g oyster mushroom

• 2-3 tbsp fish sauce

• juice of 1/2 lime

• 2x 50g vermicelli

• coriander

• 1x chilli (sliced)
  

Methods

1. Prepare ingredients: Bash the root of lemongrass with the back of a knife, and slice galangal, onion and chilli. Peel prawns, cut the tomato into wedges and tear bigger oyster mushrooms into pieces.

2. In a saucepan, boil stock (OR water + bouillion) with lemongrass, galangal, kefir lime leaves and prawn peels and simmer for at least 15 minutes. Drain the broth in a large bowl with a colander/sieve.

3. Transfer the broth back to the saucepan and bring it to a boil. Add sliced onion, tomato, mushrooms and fish sauce, and simmer for 2 minutes.

4. Add dried vermicelli, and simmer for 2 minutes, then add peeled prawn and simmer for 2 minutes.

5. Squeeze lime juice and taste. Add salt if needed. Serve with coriander and chilli on top.
   
   

Dietitian’s Tips

• For a semi-meal prep: Cook broth in bulk (Up to step 3) and store it in the fridge for up to a week. Continue the rest of the recipe with fresh ingredients in under 10 minutes

• To make creamy tom yum: add Thai chilli paste (optional) and 100mL (~1/2 cup) light evaporated milk in step 3.

• To For vegetarian, use vegetable stock, vegan fish sauce and other protein instead of prawn, e.g. tofu.
  

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