So when a dear colleague went to Bangkok recently, I asked her to get me two packets of tom yum paste of any brand. Am very aware that you can get these here as well, however I just wanted to be all Bangkok about it. So she bought me the paste (brand: Lobo) and I put it to the test.
|You will need 2 of these. Brand: Lobo|
Two 30g tom yum paste packs
1 lemongrass - sliced at the white portion
Couple of chilli padi or bird's eye chillies
About 10 kafir lime leaves - I plucked out the stem and snip the leaf in half
Grey mushrooms - bought these all sliced already from the supermarket
100g of meehoon/vermicelli - soaked in water for a couple of minutes and drained
|1) Bruise the chilli padi 2) Remove the lime leaf stem and snip in two 3) Use only white portion of lemongrass - sliced|
What to do:
1) Bring 1 litre of water to a boil. Cover the pot to ensure faster boiling time.
2) Add contents of tom yum paste and stir. Add in prawns and continue to boil for a few minutes.
3) Add in lemongrass, chilli padi, lime leaves and mushroom. Stir. Add in meehoon.
4) Serve hot.
Submerge the unopened packet of tom yum paste (as pictured above) in hot water for 1 minute. This allows the paste to soften.
If you don't wish to add the noodles, then don't. You may also look to this video for a visual on how to prepare tom yum soup using this paste. It really helped!
My husband and I loved it. You can of course add squid or any other ingredients you fancy. Adding the noodles in I think gave it a nice touch. Would definitely recommend this brand. Try and buy peeled prawns - saves you a tonne of time!!!
I have no shame when it comes to using ready-made paste once in a while. I also used one to make this spicy fried vermicelli - da bomb!