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HOW TO COOK,,,,TOM YUM Soup Filipino Style

Updated on February 23, 2012

As an Asian, I’m all about sun and warmth . I dread the cold weather and I am inherently jolly when the sun is out, but most of the time when the rainy season comes, I usually stay indoors and watch my favourite movies, read books and make my favourite dish. Tom Yum Soup. My craving for this famous Thai dish started when I went to Bangkok in 2002 for a vacation. It was also raining in Thailand when we arrived and it somehow dampened our moods because we can’t roam around the city so we stayed in our hotel room for two days. To lift up our spirits, we ordered a bowl of piping hot, spicy, sour and highly addictive Tom Yum soup. Over the years, I could say that I was able to perfect my Tom Yum dish and added a bit of Filipino style in it. Before I give you my secret recipe, I need you to start saving prawn /shrimp heads for a tasty broth. Make sure to prepare the following for the dish:

2 and ½ cups shrimp stock

10 – 12 shrimps or 8 oz ( you can remove the eyes and devein if you wish but keep the head and shell part on )

½ kilo chicken minced

3 tablespoons lime juice

6 bird’s eyes chillies ( pounded )

3 slices galangal

6 kaffir lime leaves

2 tablespoons of nam prik pao or tom yum paste

2 teaspoons fish sauce to taste

1 stalk lemongrass ( use the white part only pounded by a cleaver )

1 cup coconut milk

2 – 3 plastics of misua or flour noodles.

6 canned button mushrooms

Boil 4 cups of water. Add a handful of shrimp/prawn heads and a cup of minced chicken . Boil the ingredients until the water turns orange in color. Press the prawn/shrimp heads to extract the taste from it. Reduce the stock from 4 cups to 2 and ½ cups of water. Drain the stock and discard the shrimp heads. Add the aromatics namely: lemongrass, kaffir lime leaves, galangal, bird’s eye chillies, mushrooms , nam prik pao or tom yum paste and one cup of coconut milk to the stock and bring it to a boil. Add in the shrimps and misua or flour noodles after then 1 tsp. of fish sauce to taste. Put the lime juice in the stock after all the ingredients were added to avoid the bitter taste . Bring everything to a boil. In serving the dish, it would be advisable to put in a claypot ( palayok ) to have the authentic Asian ambience. You can show your friends that you can make a foreign dish which is very affordable, economical and healthy at the same time. Make sure to drink a lot of water if you’re not used to chilly dishes because this is definitely one dish that would really melt your heart. Bon Apetit’.

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      Diana 17 months ago

      Awesome. Thank you