Heat tom yum paste in a large saucepan on medium heat for 1 min, until fragrant. Add onion and pepper and saute 2-3 mins, until onion is tender.
Stir in stock. Bring to a boil. Reduce heat to low and simmer 5 mins.
Prepare noodles according to package directions. Divide among bowls. Place tofu on top.
Stir spinach onto stock. Ladle mixture into bowls. Top with bean sprouts and cilantro sprigs. Serve with lime wedges.
If making the Tom Yum Paste above, simply place all
he chicken pieces in the soup for around 5 minutes or
Set water to boil in a pot, add water and mix in tom yum soup.(NOTE:Unless the tom yum paste has instructions, follow as above to prepare the tom yum soup base.).
Put garlic, celery, tomatoes, mushrooms, chicken and prawns inside the pot. Leave to boil.
Add chicken, stock cube, salt and pepper. Leave to boil for another 5 - 10 minutes, until the fragrant smell of the soup wafts around the kitchen or until the oil from the tom yum soup appears on the surface on the soup.
Garnish with coriander and serve.
soy sauce, fish sauce and tom yum paste in a food processor
Bring stock to a boil. Whisk in tom yum paste then reduce heat to low. Add fresh and dried mushrooms along with reserved soaking liquid. Simmer for 5 mins, until soup is reduced slightly.
Add remaining ingredients and simmer for 1 min, until heated through. Serve.
In a large stock pot saute onions, red bell peppers, celery, lemongrass, chile peppers and ginger in sesame oil.
Add chicken stock and simmer for 5 minutes.
Add lime leaves, oyster sauce, soy sauce, tom yum paste and cut up chicken. Simmer for 20 minutes and then check the seasoning. Add more oyster sauce, soy sauce or tom yum paste if necessary. At this point also season with salt.
Add seaweed, garnish with cilantro and serve.
Finely chop the celery and yellow pepper, and soften in the oil (about 10 minutes).
Chop the tomatoes and add them to the pan with the tom yum paste (use more or less tom yum paste, depending on how strong you want the dish to be, and how strong your paste is). Cook for a couple of minutes.
Stir in the tuna and the petits pois, and heat through.
In a large saucepan, bring stock to a boil. Add pumpkin and Tom Yum paste. Simmer 8 mins, until pumpkin is tender. Stir in coconut milk and fish sauce. Simmer and add chicken. Cook 6 mins, until cooked through. Ladle soup into bowls and top with torn basil leaves to serve.
slotted spoon. Stir in tom yum paste; return to a boil
boil. Stir in the tom yum paste and garlic, and cook
Bring 6 cups water to a boil in a large saucepan. Add flavoring, oil and chili sauce from sachets in the packaged soup, lemon or lime juice and soy sauce. Stir well to combine. Add noodles from soup package and boil 1 min. Add chicken, snow peas, bok choy and spring onion. Cook 2-3 mins, until vegetables are tender. Ladle soup into serving bowls. Top with sprouts, cilantro and mint. Serve immediately.
aucepan on medium heat. Cook tom yum paste, lime leaves and chili
arge saucepan and saute the Soup Paste for a minute until
Pour Liter of Water into Big Soup Pot and bring to a boil.
Add Bouillon Cube if using it.
Put 4 Tablespoons of Paste into the water, Stir until paste dissolves, reduce heat to medium low.
Add Broccoli and let cook for 2-3 minutes.
Add the remaining vegetables and let cook for about 8-10 minutes. Stir frequently.
Add lime and lemon juice, sugar and cilantro. Stir. Taste and add more juice or sugar to your liking.
Garnish with cilantro and serve with a side of rice.
In a large saucepan, bring the chicken stock to a boil. Stir in the tom yum paste and garlic, and cook for about 2 minutes. Stir in the lemon grass and kaffir lime leaves. Place the chicken in the saucepan, and cook 5 minutes, or until no longer pink and juices run clear.
Mix in the mushrooms. Add the fish sauce, lime juice, and green chile pepper. Continue cooking until well blended. Remove from heat, and serve warm with the coriander and basil.
Place the stock, Tom Yum paste, galangal, lemon grass, Kaffir lime leaves, chilli and 3 cups of water into a saucepan and bring to the boil. Then reduce the heat and simmer for 5 minutes.
Add the mushrooms and tofu and simmer for 5 minutes or until mushrooms are tender.
Add the bok choy and summer for a further minute or until wilted.
Remove from the heat and add lime juice and coriander leaves.
Serve.
Trim lemongrass and cut into matchstick size pieces.
To make stock: Add the shrimp heads and shells to water, then cook for 20 minutes. Turn the fire off. Soak the heads and shells for further 20 minutes before discarding.
Trim lemongrass and cut into matchstick size pieces.
Add stock, lemon grass, kaffir lime leaves, galangal, chili padi, fish sauce, lime juice, sugar, and chili paste to a pot and bring to a boil. After boiling for 5 minutes, add shrimps and both mushrooms. Cook for further 10 minutes. Garnish with coriander leaves.
large pot with the Tom-Yum Paste.
Add in the
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.