Recipe
Squid - 2 pcs
Prawns - 8 pcs
Mussel - 250g
Instant Noodles - 3 packets
Seafood Tofu - 6 pcs
Fresh Egg Yolk
Salt - 1 tsp
Sugar - ½ tsp
Tom Yup Soup
Water - 1.5liter
Fish Sauce - 4 Tbsp
Thai Chili Paste - 110g (1 bottle)
Evaporated Milk - 150g
Bird’s Eye Chilies - 8 pcs
Sliced Galangal (30g)
Lemongrass - 3 Stalks
Lime - 1 pc
Kaffir Lime Leaves - 1 handful
Chopped Coriander - 1 stalk
Instructions
1) Marinate squid and prawns.
2) Blanch all seafood.
3) Boil 1.5 liter water for Tom Yum soup. Add in galangal, chilies, lemongrass, kaffir lime leaves and fish sauce.
4) After 10 minutes, add in Thai chili paste. Stir until dissolved.
5) Add in evaporated milk followed by seafood tofu and chopped coriander. Cook for 5 minutes.
6) Turn to low heat then add in lime juice.
7) Cook instant noodles.
8) Assemble all ingredients in a pot. Pour in hot Tom Yum soup.
9) Add in fresh egg yolk and ready to serve.
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Hood: Rubine Novara
Hob: Rubine Lotoflexi