FoodNotes – A Homely Culinary Adventure

Seafood Tom Yam Kuay Chap June 23, 2007

Yes! I finally made my first tom yam soup! Thought it might not taste as good as the authentic Thai tom yam but according to PiggyBeng and my MIL, it tasted just like the real thing lest the spiciness… 😛

What actually made the soup super yummy was the fresh coconut juice which I added into the soup and boil to perfection!

• 300g Fish bones
• 300g chicken bones
• 500g Prawns (medium to large size)
• 3 Squids (cut into rings)
• 200g sliced fish
• Kuay Chap (or any types of rice or glass noodles)
• Lots of Chili padi (mixed red and green and slightly smashed)
• 6 stalks Lemongrass (slightly smashed on the head area)
• 4-6 pcs Kaffir leaves
• 1pc Galangal – 2″x3″ (partially smashed)
• 3 Onions (sliced into rings)
• 1 bulb Garlic (partially smashed)
• 4-5 Tomatoes (cut into 4 parts and removed the seeds)
• 3-4 Lime (squeeze out the juice)
• 3.5 litre Water
• 1 Coconut (juice only)
• Salt and Fish sauce to taste

Methods:

1. Boil the fish bones and chicken bones for an hour or 1.5 hours. Removed the bones.
2. In a wok, boil the prawns’ shell with 1-1.5 cups of water for 15 minutes and sieve out the juice, put aside.
3. Throw in the lemongrass, galangal, garlic, onions, kaffir leaves and chili padi into the fish and chicken broth and let it boil for another 30 mins.
4. Add in the tomatoes and boil another 20 mins till the skins come off. Add in the prawns juice, lime juice and coconut juice. Stir and let it boil.
5. Add in salt or fish sauce to taste. Tom yam soup is ready.
6. In a saucepan, boil some water with a few drops of oil and cook the kuay chap or rice noodles till soften and drained till dry.
7. To prepare individual bowl, scoop some tom yam soup into a small saucepan, throw in the squid rings, prawns and sliced fish and let it boil. Add in the cooked kuay chap, let it boil and pour into a bowl. Served.