Loaded with an abundance of flavour, Tomyam Seafood brings a perfect combination of spicy, sour and savoury that is simply mouth-watering. As you may know, Tomyam is most famous in Thailand but is also enjoyed by people from all walks of life!
Derived from Thai, Tom refers to the boiling process, while Yam refers to Thai sour salad. Combined, the dish is famous for its spicy and sour broth that goes well with either rice or noodle! Tomyam also has many varieties depending on the types of ingredients used by people to satisfy their palates.
The usage of certain aromatic herbs, such as lemongrass, kaffir leaves and galangal, in the Tomyam, stimulates the appetite. These herbs combine well with the lime juice and bird’s eye chilli which produces an unforgettable meal.
If the herbs are hard to come by, Tomyam paste is widely available in most grocery stores and supermarkets. This paste comes in the form of bottles, packets, or cubes. Just by using this paste is enough to create this flavourful dish.
There are many types of meat that can go with Tomyam. The most common are chicken, shrimp, and seafood. Besides meat, Tomyam also contains assorted vegetables such as tomatoes, mushrooms, and carrots.
Tomyam serves well with hot rice and an omelette as a side dish. However, you may also eat your Tomyam with noodles, such as mee hoon, yellow noodle and kuey teow.
Here’s the recipe for Tomyam Seafood for you to enjoy during your lunch or dinner:
Ingredients (2 servings):
- 200g squid (sliced 2 cm thick)
- 200g prawns (remove head and tail)
- 1 crab (cut into 2 parts)
- 2 lime (juiced)
- 1L water
- 3 garlic cloves (slightly crushed)
- 2 lemongrass (slightly crushed)
- 1-inch galangal (slightly crushed)
- 4 bird’s eye chilli (slightly crushed)
- 2 kaffir lime leaves
- 1 tomato (quartered)
- 2 tbsp tom yum paste
- 2 tbsp fish sauce
- ½ large onion (cut vertically)
- Salt to taste
- Using a pot, boil the water under high heat. Add the garlic, galangal, lemongrass, kaffir lime leaves, and chilli. Lower the heat and let them simmer for 5 minutes.
- Then, add the Tomyam paste and fish sauce. Add salt and adjust according to taste. Stir them and add in the seafood ingredients.
- Continue to simmer for 2 minutes or until the prawns turn pink.
- Then, add tomatoes, onions and lime juice. Stir for about a minute and turn off the heat.
- Enjoy with hot rice and omelette.
This dish goes great with some Thai Iced Green Milk Tea! Click the link to see how to make this delicious drink!
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