Every time I visit Angie's blog - Seasalt With Food , I will be drooling over her bakes and also those delicious dishes she cooks for her family. They always come simple and easy to prepare. And today I would like to share with you her delicious Tom Yum Soup Noodles With Coconut Milk ( except I did not serve it with noodles but with hot steamed rice ) :) It was slurpy good that I have put it to my To Cook Again List :)
I did not plan to cook this, only after having drooled at Angie's post on this soup , and the next thing I know, I was making this soup , gathering what I have in the fridge , that was cauliflowers , abalone mushrooms , tomatoes , and I used fish fillets ( garoupa ) instead of shrimps . Funny how cravings work like that . The soup was slightly different in taste compared with the authentic tom yum and with the coconut milk added , it was not only more fragrant but it tasted heavenly too. WB and I had a wonderful meal with just this dish alone. This is so simple to prepare and that is what Angie said in her post ...her quick version of Tom Yum Soup Noodles With Coconut Milk. Great for me and great for WB ! :P * Angie, thank you so much for this quick version of tom yum soup with coconut milk , we love it and I have added it to My To Cook Again List so that my Piggies get to taste it too *
I used her soup recipe ingredients to the dot
the rest of the ingredients are versatile,
I used up what I have left in the fridge -
cauliflowers, abalone mushrooms and fish fillets :)
this tom yum soup is so good that I
have placed this recipe Top on my To Cook Again List :p
Tom Yum Soup Noodles With Coconut Milk - adapted from Seasaltwithfoodserves 2
150 g Dried Thin Rice Stick Noodles, cooked according to the manufacturer’s instructions
6 Large River Prawns or White Prawns * I used fish fillets
4 Scallops * I omitted this
1 Tomato, halved and quartered or 6 Grape Tomatoes, halved
6- 8 Small Oyster Mushrooms or any variety * I used abalone mushrooms
* I add cauliflowers
A Small Handful Coriander Leaves
1 Lime, cut into wedges
5 Cups (1.25 Liter) Chicken Stock
1 Lemongrass, sliced
1” Piece Galangal, sliced
4 Bird’s Eye Chilies
3 Kaffir Lime Leaves, torn
3 Tbsp Tom Yum Paste
1 Tbsp Roasted Chili Paste
8 Tbsp Coconut Milk
¼ tsp Sea Salt to taste
Place the chicken stock, lemongrass, galangal, chilies, and lime leaves in a medium saucepan. Bring to the boil and reduce the heat to medium-low and simmer for 10 minutes.
Then mix in the Tom Yum paste, roasted chili paste, and coconut milk. Bring to the boil, add prawns, scallops, tomatoes, mushroom, sea salt, and simmer for a further 2 to 3 minutes or until the prawns and scallops are cooked. Season the soup with additional salt, if necessary.
Ladle the soup into bowls with rice noodles and serve with coriander and lime wedges.
* I served this soup with hot steamed rice...it was yummy !
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