How to make Tom Yam steamboat soup base without MSG - Thermomix Recipe
Posted by Divine Chef on
My simple recipe for making tom yam soup. This is a household staple for us. Either as a regular soup or as our soup base for our weekly steamboat. I used my Thermomix made sambal chilli as the chilli paste for the soup. See how versatile my nasi lemak chilli paste is ? This is my pantry staple that gets replenished with new batches ever so regularly.
Ingredients
- 2 stalks of lemon grass, white part
- 1 finger of fresh galangal (reduce if you prefer less spicy Tom Yam)
- 3 stalks of spring onion
- 2 shallots sliced
- 2 garlic sliced
- (1 stalk) or 10 kafir lime leaves
- 3 TBSP chilli paste
- 2-4 chilli padi (depends on your preference for level of spiciness)
- 5 TBSP fish sauce
- Water for soup (1-1.5l for dinner soup, 2-2.5l for steamboat)
- 1 Tomato
- 1 onion cut into slices
- 1 pack of fresh mushrooms (eg. oyster mushrooms)
- 5 tablespoon lime juice
- 1 tsp brown sugar
- 5 TBSP evaporated milk (omit if you prefer clear soup)
- Soup ingredients : seafood like prawns, sotong, fish cake/balls etc
- Cilantro for garnishing
Directions
- Saute the chilli paste with onion, galangal, garlic, shallot until fragrant
- Add water and the rest of the ingredients like tomato, onion, lemon grass, spring onion, lime leaves
- Once it starts boiling, lower heat, add mushrooms
- Add seasonings, before serving add lime juice (TIP : adding lime juice too early will make the soup more bitter)
- Add soup ingredients & strain the soup, then add soup ingredients into each individual bowl prior to serving (if you want a clearer soup since there are many items added into the soup)
- Garnish with cilantro
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- Tags: how to cook tom yam, sambal chilli paste, thermomix recipe, thermomix to make sambal chilli, tom yam soup recipe, using sambal chilli to make tom yam
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