Tom Yam (Malaysian style)

Name: Tom Yam (Malaysian style)
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 1.5 l Water; 4 tbsp Tom Yam Paste; 2 stalks of Lemongrass, bruised; 6 leaves of Kaffir Lime Leaves, torn; 20g Galangal, sliced; 4 Bird's Eye Chilies, slit; 2 slices of Dried Tamarind Slices (Asam Keping); 150ml Evaporated Milk; 3 tbsp Fish Sauce; 3 tbsp Lime Juice, fresh; 1 tsp Sugar; 12 Prawns, medium, peeled (tails on); 250g Squid, cleaned, cut into rings; 200g White Fish Fillet, cut into chunks; 200g Straw Mushroom, halved; 2 Tomatoes, cut into wedges; 1 Yellow Onion, small, thinly sliced

This Malaysian-style Tom Yam delivers a bright, tangy and gently creamy broth laced with fragrant lemongrass, galangal and kaffir lime. Plump prawns, tender squid and flaky white fish soak up the spicy-sour broth, while evaporated milk softens the heat for a luscious finish. It’s an easy, aromatic seafood soup that’s perfect for sharing with steamed rice or crusty bread.

This Malaysian-style Tom Yam delivers a bright, tangy and gently creamy broth laced with fragrant lemongrass, galangal and kaffir ... Show more

Traditional Malaysian Recipe

Health Grade

B+ · Healthy

Time

40 min

Price

2,37 €

Calories

272 kcal

low calorie

nutritious

one pot

low carb

Method

Prep the ingredients

Trim the lemongrass, then bruise the stalks firmly with the back of a knife so they split open and release their aroma. Slice the galangal into thin coins, tear the kaffir lime leaves, and slit the bird's eye chilies lengthwise. Rinse and pat dry the prawns and squid, cut the white fish fillet into bite-size chunks, halve the straw mushrooms, and slice the yellow onion and tomatoes so everything is ready to go.

Simmer the broth

Pour the water into a large pot and stir in the tom yam paste until it dissolves. Add the bruised lemongrass, torn kaffir lime leaves, sliced galangal, slit bird's eye chilies, and dried tamarind slices. Bring the pot to a boil, then lower the heat and simmer for 10 minutes so the broth turns aromatic and lightly tangy.

Cook the seafood

Add the onion, straw mushrooms, and tomatoes to the broth and simmer for 2 minutes so the vegetables start to soften. Slide in the fish, squid, and prawns, then simmer for 2 minutes more, just until the fish turns opaque, the squid curls, and the prawns go pink.

Finish seasoning

Turn off the heat and stir in the evaporated milk, fish sauce, lime juice, and sugar. Taste the soup and adjust the balance until it's creamy, salty, tangy, and lightly sweet.

Serve hot

Ladle the tom yam into warm bowls, making sure each bowl gets plenty of broth, seafood, mushrooms, and vegetables. Serve immediately while it is hot and fragrant.