I'm going to share with you my own recipe on cooking tomyam. The ingredients are as follows:-
1 pair of chicken wings
1 boneless chicken breast (cut into small strips)
200 grams fresh medium sized prawns (get rid of the shells and de-vein the prawns)
2 medium sized squids (get rid of the skin and cut into smaller rings)
1 stalk of lemon grass (serai)
4 pieces of kafir lime leaves (daun limau purut)
1 medium sized red onion/yellow onion (cut into wedges)
5 - 6 small chillies (cili padi)
2 tablespoon of Knorr Tomyam Paste
1 lime (juice extracted)
Salt to taste
1 tomato (cut into quarters)
1 stick of carrot (cut into 1 inch strips)
4 sticks of baby corn (get rid of the outer skins)
A bunch of cauliflower florets (cut into small pieces)
1/2 green capsicum (sliced)
4 fresh white button mushrooms (sliced)
2 - 4 fresh shiitaake mushrooms (sliced)
How to cook?
- Put the chicken pieces in a pot with 2 cups of water, add in the lemon grass, kafir lime leaves and a pinch of salt and simmer it on medium heat for abot 10 - 15 minutes
- Add in the Knorr Tomyam Paste (depending on your taste, add more if you like) and leave for about 5 minutes
- Add in the vegetables, starting with carrots, baby corns and cauliflower
- After a few minutes, add in capsicum, and the mushrooms and simmer again until the vegetables are likely to be cooked
- At this stage, add in the prawns and squids
- Throw in the chili, tomatoes and onions
- Squeeze the lime juice into the pot and season with salt to taste
- Garnish with coriander leaves and lime wedges
- Serve while it is piping hot
Note: This recipe serves about 4 people and suitably served during dinner with some plain white rice. The reason why the seafood were added to the last minute is because they cook much faster than the vegetables and they should not be overcooked as they tend to get hardened when they are overcooked.
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