Dtom Yum Pla Sai Woonsen : ก๋วยเตี๋ยวต้มยำปลาใส่วุ้นเส้น
Last month was a very hectic month for me. I was kept so busy with work and many things. I didn’t have time of my own at all. I was running around doing many things. Honestly, I have to say that I feel old this year. I feel like everything has changed. (People, who I had known for years, passed away. Kids have grown up, and good friends are now somewhere far away.) Life seems to be changed , stranger and tougher.
Last weekend, I just had time of my own for 2 days.. I decided to cook something at home as I ate out for a whole month and I miss cooking to bits. I went food shopping and found this fresh “Seabass”. Hence, this recipe of “Dtom Yum Pla”
This “Dtom Yum Soup with Vermicelli” is easy to cook & very delicious.
Find below my recipe,
300-400 G. Fresh Seabass Fillet, thickly sliced.
2 Organic Lemon Grass, crushed and thickly sliced.
2-3 Organic Kaffir Lime Leaves, shredded.
3 Organic Red Chilies, crushed and roughly sliced.
A Handful of Organic Mushrooms. cleaned.
3-4 Cups of Chicken Stock
2-3 Tablespoons of Sweet Roasted Chili Paste
2-2 Tablespoons of Fish Sauce (Premium Quality is preferred.)
3 Tablespoons of Lime Juice
100 G. Vermicelli (Unbleached), soaked & cut.
Fresh Organic Spring Onion, Coriander Leaves & Thai Long Leave Parsley, roughly chopped.
2 Organic Lemon Grass, crushed and thickly sliced.
2-3 Organic Kaffir Lime Leaves, shredded.
3 Organic Red Chilies, crushed and roughly sliced.
A Handful of Organic Mushrooms. cleaned.
3-4 Cups of Chicken Stock
2-3 Tablespoons of Sweet Roasted Chili Paste
2-2 Tablespoons of Fish Sauce (Premium Quality is preferred.)
3 Tablespoons of Lime Juice
100 G. Vermicelli (Unbleached), soaked & cut.
Fresh Organic Spring Onion, Coriander Leaves & Thai Long Leave Parsley, roughly chopped.
Preparation
Set a large saucepan with water over high heat. Bring water to a boil, when it’s boiling, add vermicelli and mushroom. Leave to cook for a few minutes. Drain and keep warm one side.
Set the chicken stock over medium-high heat. Add lemon grass, kaffir lime leaves & chili, wait till the soup is boiling & aromatic. Add fish fillet (Leave too cook for a few minutes. Do not stir – you don’t want a fishy smelly soup.) and then wait till the soup is back to a boil again. Then add fish sauce, and sweet roasted chili paste. Lastly, add lime juice. Taste if more seasoning is needed. Turn off the heat.
Arrange pre-cooked vermicelli & pre-cooked mushrooms in a serving cup. Pour the soup on top and sprinkle with fresh spring onion, coriander leaves and long leave parsley.
Serve: 2
5 comments:
I know exactly what you mean about feeling old immediately. But be sure, nicer days will come up and you will feel young(er) again.
I very much like your recipe, and it reminds me that this is a great Sunday breakfast dish for us.
It looks delicious.You have wonderful recipes in your blog and I hope you won't mind,I'd love to guide Foodista readers to this post.Just add the Seabass widget to the end of this post and it's all set, Thanks!
I love tom yum! But the recipe differs a lot form an original, which is used in Thailand!
I’ll share a recipe, which I use and the soup I prepare is exactly the same, that I’m used to in Thailand.
Two servings:
Chicken stock……………….1 liter (4 standard cups)
Lemongrass…………………2 stalks
Galangal………………………1 medium size root (70g or 2,5oz)
Кaffir lime leaves…………7 leaves
Fish sauce Nam Pla……..4 table spoons (60ml)
Thai chili paste……………2 table spoons (30ml)
Lime…………………………..2 limes
Mushrooms………………100g or 3,5oz
Chili peppers…………….1 to 5 pieces (1 is not so spicy, 5 pcs is pretty hot)
Prawns ……………………..0,5 kg or 1,1lb
Coriander………………….A little
I used to buy ingredients in Thailand when I go there for vacation. But now I’ve run out of my stock, and order all the ingredients online through thai tom yum shop! You can find your tom yum shop in google, I use this one: http://tomyumrecipe.com
The base of classic Tom Yum Goong is chicken stock, but many cooks in Thailand use beef stock or even their mixture as well. Bring the stock to boil.
First step: prepare galangal, lemongrass and kaffir lime leaves. Slice galangal and lemongrass and add them to stock with kaffir lime leaves. Then bring your stock back to boil.
Second step: add mushrooms, fish sauce and chilli paste.
Third and last step: Remove shells from prawns except tails and put them to stock. Press juice out of limes and add sliced chili peppers. As soon as prawns turn red add coriander and your first true Tom Yum is ready.
@ Seva 52
Thanks for sharing your "Dtom Yum" Recipe. I am sure its delicious.
Please, note that this recipe is "Dtom Yum mixed with Noodle" which is a little different from "Dtom Yum Soup". If you ever visited Thailand, you should try.
My "Dtom Yum Soup" recipe is here
http://riya-kitchen.blogspot.com/2007/08/tom-yum-kai.html
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