[Thailand Recipes] Seafood Tom Yum

One of the sauces that May sent me was the WORLDFOODS Thai Tom Yum Paste. Reading the label, I understand that it is 100% natural made using authentic herbs and spices such as galangal, lemongrass, kaffir lime leaves, coriander and chillies. It's always great to have a bottle of tom yum paste on standby in my kitchen as I frequently get cravings for this spicy Thai soup and need a quick fix to satisfy my cravings.

WORLDFOODS Thai Tom Yum Paste

My favorite ingredients to add into tom yum are seafood (prawns and squid), grey oyster mushrooms, some chicken slices,onions and spring onions. This time, I also added a few hard boiled quail eggs since I still had half a box in the kitchen waiting to be used up and it turned out to be a good addition. In just 10 minutes, my seafood tom yum was ready. The soup is tangy, spicy and appetizing with the bright red hue- just how I like it.

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Seafood tom yum with quail egg

Recipe by Baby Sumo
Preparation time: 10 minutes
Cooking time: 10 minutes
Serves 3-4

INGREDIENTS

4 clove garlic, sliced thinly
1 tbsp cooking oil
1 large onion, quartered
60g grey oyster mushroom, sliced
70g chicken breast, sliced
200g squid (2 no), sliced into 1cm rounds
10 king prawns, peeled, deveined with tails intact
4-5 tbsp WORLDFOODS Thai tom yum paste
500ml boiling water
4 cherry tomatoes, halved
2 stalks spring onions, cut into 1 inch lengths
4 hard boiled quail's egg
1/2 tsp salt, or more to taste
3-4 sprigs of mint, to garnish

INSTRUCTION: 

1. In a wok or large saucepan, heat oil over medium high heat. Then, add the garlic and fry for 1 1/2 minutes until lightly browned.

2. Add the tom yum paste and fry for 2-3 minutes, until fragrant. Add water and bring to the boil. Once boiling, add the chicken and onions, and cook for 3 minutes until chicken is cooked through. Season with salt.

3. Add mushrooms, cherry tomatoes and squid and cook for 2 minutes. Then add prawns and cook for about 1 minute, until prawns are cooked. Then, add the spring onions and quail's egg (if using) and give it a quick stir.

4. Divide into 3-4 soup bowls, then garnish with a sprig of mint each.

This recipe and image sources are referred in website:  Goodyfoodies.blogspot.com. Thanks so much!