Information

Mama has a minion!

Pot the Porri

Mama

The

Nostalgic Bumbus
Owner: ~~Maximoff~~

Age: 2 years, 11 months, 5 days

Born: April 25th, 2023

Adopted: 2 years, 11 months, 5 days ago

Adopted: April 25th, 2023

Nominate Pet for Spotlight

Statistics

Level: 1
Strength: 10
Defense: 13
Speed: 10
Health: 11
HP: 11/11
Intelligence: 0
Books Read: 0
Food Eaten: 3
Job: Unemployed

Hello, there!
Welcome to Mama's kitchen.
Today, Mama's gonna teach you how to make Tom Yum Goong.

This is the fiery, red variety of tom yum. Another type of tom yum is one with white gravy. This time, I attempted to make tom yum paste from scratch, following an authentic Thai recipe.

One of the unique aspects of Thai food is that the spices are made from fresh ingredients such as ginger, galangal, kaffir lime leaves, and many others. Cooking this tom yum paste takes more time and exertion. Make sure the major ingredients, whether chicken or seafood, are fresh, because the tom yum sauce will be wonderful if the items are fresh. If you're short on time, simply substitute it with 1 packet of store-bought tom yum paste and follow the directions to make tom yum sauce solely.

Ingredients

Ingredients for the tom yum paste

15-20 dried chilies, deseeded and boiled
1 large onion, roughly chopped
5 cloves of garlic, roughly chopped
2 inches of galangal. coarsely sliced
2 inches of ginger. coarsely sliced
5 kaffir lime leaves, roughly sliced
1 tablespoon coriander powder
2 tablespoons of dried shrimp, soak in a little water until soft
1 cup tamarind water
2 tablespoons of brown sugar (regular granulated white sugar can also be used)
2 lemongrass sticks. thinly sliced
2 tablespoons Thai fish sauce
1 tablespoon of oil for frying

Ingredients for the tom yum soup

3 cups of water (you can also use chicken or seafood broth, it's more delicious)
chicken filling, the breast is thinly sliced
shrimp, heads removed
Cuttlefish, lobster, crabs - cut to your liking
1/2 carrot stick
1 tomato, cut into 4
oyster mushrooms, if you like
1 stick of lemongrass
4 kaffir lime leaves
10-15 rice chilies, cut in half at the top so don't break it
2 tablespoons of fish sauce
2 limes, take the juice
tomyam paste (half of the tomyam paste ingredients provided above)
a little cilantro
1/2 holland onion or yellow onion, cut 4

Preparation Instructions

For the paste
1. In a blender, combine all of the tomyam paste ingredients (excluding the cooking oil) and blend until smooth.
2. Fry the ground ingredients in the oil until the oil splits. Cook over medium heat, stirring regularly, to prevent the tomyam paste from burning.
3. Stir constantly until the tomyam paste turns dark crimson and the oil separates. Time estimate: 20-30 minutes.
4. Remove and allow to cool.

For the soup
1. Warm up the water. Add the tomyam paste (half of the prepared tom yam paste). Cook the sauce until it to a boil, then add the lemongrass and carrots and continue to cook until the carrots are cooked.
2. Add the chicken, seafood, mushrooms, lime juice, rice chilli, hollandaise onion, and fish sauce after that. Boil for a few minutes until it reaches a boil, then season with salt and sugar to taste. Remove from the oven and top with coriander leaves.

Tips
Boiling seafood for an extended period of time causes prawns to shrink and become hard, and squid to become sticky and hard. With only a few minutes in the boiling broth, enough.

Credits

Overlay by ~~Maximoff~~
Profile template by piers
Authentic and genuine Tom Yum Goong recipe by ~~Maximoff~~'s mother
Treasure items are some of the ingredients from the recipe