Tom Yam Pasta Food

TOM YUM SOUP RECIPE BY TASTY

Steps:

• Trim off the top third and very bottom of the lemongrass stalks. Using the side of a knife, press down across the stalks to bruise the lemongrass and release the oils. Chop each stalk into 4 pieces and set aside.
• Add the chili peppers, garlic, and galangal to a mortar and pestle and grind into a paste. Set aside.
• Melt the coconut oil in a large pot over medium heat. Once the oil begins to shimmer, add the lemongrass and cook for 3-4 minutes, until fragrant. Add the chili pepper paste and cook for another 3-4 minutes, until fragrant.
• Add the vegetable broth, tomato, lime leaves, coconut milk, and soy sauce and stir to combine. Bring to a boil. Cover, then reduce the heat to low and simmer for 20 minutes, until broth has reduced slightly.
• Add the tofu and mushrooms and stir to combine. Cook for 5 minutes, until the mushrooms are tender.
• Add the lime juice and agave and stir to combine. Season with salt to taste.
• Garnish with cilantro and serve.
• Enjoy!

TOM YUM PASTE

Steps:

• Use in Tom Yom soup or as a marinade and enjoy.

THAI TOM YUM PASTE

Steps:

• Rinse then soak the dried red chilies in a bowl of warm water, and the tamarind paste in a separate small bowl in 1/4 cup of warm water. Allow the dried red chilies and the tamarind to soak for 15 minutes.
• Remove the seeds from the dried red chili as you slice them into 1-inch pieces.
• Gently squeeze the tamarind paste with your fingers to extract as much of the juice as possible. Discard the tamarind paste and seeds (if any).
• Pour the tamarind juice into a food processor along with the sliced dried red chili, fresh red chili, lemongrass, shallots, galangal, kaffir lime leaves, brown sugar, coconut oil, dried shrimp (optional), and cilantro leaves.
• Blend the ingredients into a paste.

EASY TOM YUM FISH RECIPE

Steps:

• Heat a tablespoon of oil in a pan/wok over medium-high heat. Fry ginger, garlic, and lemongrass for a minute until fragrant.
• Add in the sliced onions, saute for 5 minutes until softened.
• Stir in Tom Yum paste and Kaffir Lime Leaves. Cook for about 5 minutes until the colour starts to deepen.
• Season with fish sauce and stir in water (adjust accordingly to your desired consistency).
• Add in salmon fillets, making sure they are well-nestled in the sauce. Turn to low heat, cover and simmer for 7-10 minutes until the salmon's cooked through.
• Sprinkle in spring onions and allow to cook for another 2 minutes until the spring onions start to wilt.
• Garnish with more spring onions if you like and serve immediately.

TOM YUM SOUP (THAI SOUP)

Steps:

• Peel the prawns. Place heads and shell in pot, reserve meat.
• Use a meat mallet or similar to bash the garlic, chilli and lemongrass so they burst open to release flavour. Add into pot.
• Crush kaffir lime leaves with your hands. Add into pot.
• Add galangal, stock and water. Bring to simmer on high heat, cover, then reduce to medium and simmer for 10 minutes.
• Strain the broth, discard the prawn shells etc, then return broth into same pot over low heat.
• Add onions and mushrooms, simmer 3 minutes. Add tomatoes, simmer for 1 minute.
• Add prawns, simmer 2 minutes or until just cooked.
• Stir in sugar and fish sauce, simmer for 1 minute.
• Add lime juice, then taste. Adjust sweet (sugar), salt (fish sauce) and sour (lime) to your taste (trust me, you'll know when you like it!).
• Ladle into bowls and serve with fresh coriander and fresh chilli! This is the CLEAR version of Tom Yum.
• When you add sugar, also add Thai Chilli Paste and evaporated milk.
• Then continue with recipe!
• Following Creamy Tom Yum steps but use coconut milk instead of evaporated milk.

TOM YAM PASTA

Steps:

• 1. Put the flour into a bowl and make a hole in the middle with no flour in it. 2. Place a cracked egg in it (with the yolk and white part but no shell) 3. Mix the egg and flour together until it is in a lump and isn't too sticky this should take around 5 minutes 4. Take the dough out of the bowl and put it on a clean, flat place with flour sprinkled on it. 5. Knead the dough until it is nice and soft this should take around 5 minutes 6. Wrap it in saran wrap with no air able to get into the saran wrap and leave it to rest for 20-25 minutes 7. Cut the salmon skin off and chop it into little bit sized pieces (you chose what bit sized pieces looks like 8. Mince the garlic into tiny pieces 9. Slice the lemongrass finely 10. Slice 3 kaffir leaves thinly 11. Put the shrimp into a colander and wash them well 12. Take the mussels and clean them with a brush under cold water until they are clean (be sure to get inside the shell and the outside as well 13. In a pan heat some oil and stir fry half of the garlic and half of the lemongrass until it starts to smell. 14. Add the salmon, mussels and shrimp into the pan and stir fry until everything is cooked 15. Take it off the heat and leave it to rest 16. Add the rest of the lemongrass to a pot of boiling water (200ml) and leave for 5 minutes 17. Add 2 tbsp. of tom yum paste 3 kaffir leaves thinly slice, 3 clove garlic- chopped, 1 tbsp. fish sauce, Salts and sugar to taste and leave for 10 minutes 18. Take the pasta and knead it gently for 5 minutes 19. Put it through the pasta machine starting with level 2 and finish at level 7 20. Then put it through the fettuccini part and onto a plate 21. Put the pasta into another pot of boiling water and leave until cooked which should take 4-5 minutes 22. Then pour the soup part (the tom yam soup) into the pan with the seafood and add the pasta (which you just cooked) 23. Wait for 5 minutes (so the pasta can soak in the water) and put into a clean bowl