{"id":10848,"date":"2010-07-25T22:57:43","date_gmt":"2010-07-25T14:57:43","guid":{"rendered":"http:\/\/www.chekyang.com\/musings\/?p=10848"},"modified":"2010-07-25T22:59:26","modified_gmt":"2010-07-25T14:59:26","slug":"re-entering-the-kitchen-tom-yum-soup-with-a-twist","status":"publish","type":"post","link":"https:\/\/www.chekyang.com\/musings\/2010\/07\/25\/re-entering-the-kitchen-tom-yum-soup-with-a-twist\/","title":{"rendered":"Re-entering the Kitchen: Tom Yum Soup with a Twist"},"content":{"rendered":"<p>It&#8217;s the weekend again! That means I have more time to do cooking at home :D I decided to give tom yum soup a shot after getting inspired by another local blogger.<\/p>\n<p>So it was to NTUC to shop for all the necessary ingredients this morning. I enjoy buying fresh produce&#8230; :D The sight of fresh vegetables and fruits makes me happy. :)<\/p>\n<p>I bought the Dancing Chef&#8217;s Tom Yum paste. I supposed any brand will do as long as you have chili and lime on hand to adjust the spiciness and sourness according to personal preference. :) It&#8217;s quite a simple dish to prepare and cook. Just follow the instructions on the package, especially the ratio of paste to water. Always add seafood last as they cook quickly. I added coconut milk for a change. :)<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" style=\"display: inline; border: 0px;\" title=\"blog-2010-cooking-DSC_2450-tomyam\" src=\"https:\/\/www.chekyang.com\/musings\/wp-content\/uploads\/2010\/07\/blog2010cookingDSC_2450tomyam.jpg\" border=\"0\" alt=\"blog-2010-cooking-DSC_2450-tomyam\" width=\"500\" height=\"333\" \/><\/p>\n<p><strong><span style=\"text-decoration: underline;\">Ingredients<\/span><\/strong><\/p>\n<ul>\n<li>Tom Yum paste (Dancing Chef: 100g)<\/li>\n<li>Water (according to the paste package, it was 400 ml)<\/li>\n<li>Coconut milk (200 ml)<\/li>\n<li>Prawns (8 big ones, shelled and deveined)<\/li>\n<li>Fish fillet (any white fish will do, about 200 g, sliced)<\/li>\n<li>Button Mushrooms (1 box ~25og, cut in quarters)<\/li>\n<li>French beans (5 stalks, sliced into 1-inch pieces)<\/li>\n<li>Lemon grass (1 stalk, remove outer 2 leaves, wash, chop off the 2 ends, slice only the bulb section, the green portion reserved to be thrown into the soup with the slices)&#8217;<\/li>\n<li>Chili padi (1 &#8211; cut into slices with a pair of scissors)<\/li>\n<li>Lime (1 &#8211; cut into halves)<\/li>\n<li>Mint leaves (garnishing &#8211; optional)<\/li>\n<\/ul>\n<p>Additional ingredient: Carrots (2 medium sticks, peeled and sliced) &#8211; I added this root veggie as we have a big &#8216;bunny&#8217; at home &#8220;P<\/p>\n<p><span style=\"text-decoration: underline;\"><strong>Method<\/strong><\/span><\/p>\n<p>1) Boil a pot containing the paste + 400 ml water + lemon grass + carrots (optional).<\/p>\n<p>2) Once the water has boiled, simmer in medium heat for the carrots to soften partially &#8211; about 10 minutes.<\/p>\n<p>3) Add French beans and mushrooms and simmer for another 10 minutes.<\/p>\n<p>4) Taste the soup. Add chili padi and \/ or lime juice if desired. A bit of lime juice gives a refreshing taste to the soup. :)<\/p>\n<p>5) Add coconut milk, stir well and bring the soup to a boil.<\/p>\n<p>6) Add fish slices and prawns just before the soup starts boiling.<\/p>\n<p>7) Once the soup starts boiling, turn off the flame, add mint leaves for garnishing and serve immediately with steamed, white rice.<\/p>\n<p>If you&#8217;d prefer to omit the coconut milk, skip step 5. :)<\/p>\n<p>I liked the unique taste of coconut milk in tom yum flavor but Yang found it strange. Anyway, as long as there are carrots in any dish, he can be satisfied. :)<\/p>\n","protected":false},"excerpt":{"rendered":"<p>It&#8217;s the weekend again! That means I have more time to do cooking at home :D I decided to give tom yum soup a shot after getting inspired by another local blogger. So it was to NTUC to shop for<\/p>\n<div class=\"entry-read-more\"><a class=\"read-more-link\" href=\"https:\/\/www.chekyang.com\/musings\/2010\/07\/25\/re-entering-the-kitchen-tom-yum-soup-with-a-twist\/\">Read More<span class=\"cleanwp-sr-only\">  Re-entering the Kitchen: Tom Yum Soup with a Twist<\/span><\/a><\/div>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,14],"tags":[],"class_list":["post-10848","post","type-post","status-publish","format-standard","hentry","category-at-home","category-recipes","wpcat-6-id","wpcat-14-id"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/www.chekyang.com\/musings\/wp-json\/wp\/v2\/posts\/10848","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chekyang.com\/musings\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chekyang.com\/musings\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chekyang.com\/musings\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chekyang.com\/musings\/wp-json\/wp\/v2\/comments?post=10848"}],"version-history":[{"count":0,"href":"https:\/\/www.chekyang.com\/musings\/wp-json\/wp\/v2\/posts\/10848\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.chekyang.com\/musings\/wp-json\/wp\/v2\/media?parent=10848"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chekyang.com\/musings\/wp-json\/wp\/v2\/categories?post=10848"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chekyang.com\/musings\/wp-json\/wp\/v2\/tags?post=10848"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}