Tom Yam Pasta Recipes

TOM YAM PASTA

TOM YAM PASTA image

Categories Fish Pasta Stir-Fry Dinner Healthy

Yield 2-4 people

Number Of Ingredients 23

Ingredients

Ingredients
1 egg
100 g of flour
8 shrimp, veins removed and tails intact
150g, salmon fillet, skin removed and cut to bite-sized chucks
12 pieces mussels
2 tbsp. tom yum paste, mixed with 200ml hot water (adjust the tom yum paste according to your preference)
3 lemongrass stalks, cut to 2 inch lengths, make slits on the stalks to release the aroma-Anusha
3 kaffir leaves thinly slice
3 clove garlic- chopped
1 tbsp. fish sauce
Salts and sugar to taste
Coriander leaves
Lime
Equipment
1 pasta machine
2 pots
2 cutting boards
2 knives
1 colander
1 brush to clean mussels
Plastic wrap
1 pan

Steps:

1. Put the flour into a bowl and make a hole in the middle with no flour in it. 2. Place a cracked egg in it (with the yolk and white part but no shell) 3. Mix the egg and flour together until it is in a lump and isn't too sticky this should take around 5 minutes 4. Take the dough out of the bowl and put it on a clean, flat place with flour sprinkled on it. 5. Knead the dough until it is nice and soft this should take around 5 minutes 6. Wrap it in saran wrap with no air able to get into the saran wrap and leave it to rest for 20-25 minutes 7. Cut the salmon skin off and chop it into little bit sized pieces (you chose what bit sized pieces looks like 8. Mince the garlic into tiny pieces 9. Slice the lemongrass finely 10. Slice 3 kaffir leaves thinly 11. Put the shrimp into a colander and wash them well 12. Take the mussels and clean them with a brush under cold water until they are clean (be sure to get inside the shell and the outside as well 13. In a pan heat some oil and stir fry half of the garlic and half of the lemongrass until it starts to smell. 14. Add the salmon, mussels and shrimp into the pan and stir fry until everything is cooked 15. Take it off the heat and leave it to rest 16. Add the rest of the lemongrass to a pot of boiling water (200ml) and leave for 5 minutes 17. Add 2 tbsp. of tom yum paste 3 kaffir leaves thinly slice, 3 clove garlic- chopped, 1 tbsp. fish sauce, Salts and sugar to taste and leave for 10 minutes 18. Take the pasta and knead it gently for 5 minutes 19. Put it through the pasta machine starting with level 2 and finish at level 7 20. Then put it through the fettuccini part and onto a plate 21. Put the pasta into another pot of boiling water and leave until cooked which should take 4-5 minutes 22. Then pour the soup part (the tom yam soup) into the pan with the seafood and add the pasta (which you just cooked) 23. Wait for 5 minutes (so the pasta can soak in the water) and put into a clean bowl

TOMYAM

Tomyam image

Referring to Thai cuisine, people think of the spicy, hot. And one of the most typical dishes are Tom Yam. The spicy Thai dishes created primarily by the peppers and garlic. However, in Thai, spicy blend also subtly with other flavors such as salty and sour. The salty bitter sweet harmony of Thai food is increasingly being enjoyed. Tom Yam - Thai sour soup is one dish that is well known and popular. Tom Yam is considered the signature dish of Thai food by its taste. Sour - bitter - salt are blended in this dish, but most striking was the heat. Main spicy flavor that has made special Tom Yam. Generally, Tom Yam cooked by seafood such as shrimp, squid ... it is natural salty and sweet. Besides, look at Tom Yam bowl, you will be startled by a large variety of spices such as chili pepper, galangal, lemongrass ...

Provided by khanhha

Time 40m

Yield Serves 6

Number Of Ingredients 0

Ingredients

Steps:

Clams (mussels): soak them in a bowl of water as soon as you've brought home from the shops, washed, and then pour into the pot, poured the water, then boil, when you see a clam shell opening, please take the pot off the stove. Pour the clam broth in a large bowl, to sediment (sand), and then take the meat inside the shells of clams on a small plate, set aside.
Boil the water first and then pour shrimp, squid, fish meat -- into the pot about 3 minutes, then remove it to the basket, drained, mixed with a little seasoning salt.
Place the saucepan on the stove, heat oil, add yellow onions, stir until the wonderful odor emitted, and turn yellow golden. Then add Roasted chilli paste, galangal, lemon grass and stir well to get up the scent.
Add the diced tomatoes, and continue to stir untill it soft, puor the Tom Yum Paste into it. stir for about 3 minutes.
Draw off the water (make sure no sand) of clam broth, pour into the pot and boil about 3 minutes to get up the scent.
Next, increase the heat and bring to the boil, add prawn, squid and fish into the saucepan and heat to boiling for 2 minutes, when shrimp and squid are just cooked, add the clams, mushrooms, the remaining tomatoes, fresh peppers to the pot and stir together briefly.

HOMEMADE TOM YUM SOUP

Homemade Tom Yum Soup image

This homemade hot and sour soup (tom yum) is easier than most recipes you will find. I have simplified a sometimes complex recipe for those like me who can have a hard time finding some of the original ingredients. This is my favorite recipe, better than any tom yum in the many restaurants I have been to.

Provided by Nader

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup

Time 50m

Yield 6

Number Of Ingredients 12

Ingredients

4 cups vegetable broth
1 pound raw shrimp, unpeeled and deveined
4 limes, juiced with pulp
4 Thai chile peppers, quartered
2 stalks lemongrass, quartered
2 tablespoons tom yum paste
1 ½ tablespoons fish sauce
1 tablespoon white sugar
1 tablespoon chile sauce
4 (1/4 inch thick) slices fresh ginger root
6 baby bella mushrooms, sliced
2 green onions, thinly sliced

Steps:

Combine vegetable broth and shrimp in a pot over medium-high heat. Bring to a low boil for 10 minutes, then lower heat and simmer for 10 minutes. Remove shrimp from the broth and remove and discard shells; set shrimp aside.
Add lime juice, lime pulp, chile peppers, lemon grass, tom yum paste, fish sauce, sugar, chile sauce, and ginger slices to the broth; cook for 10 minutes. Remove chile peppers, lemongrass, and ginger slices with a slotted spoon and discard. Add cooked shrimp and remove from the heat.
Ladle soup into bowls and top with mushroom slices and green onions.

Nutrition Facts : Calories 145.9 calories, Carbohydrate 18.1 g, Cholesterol 115 mg, Fat 2.2 g, Fiber 3.4 g, Protein 15 g, SaturatedFat 0.2 g, Sodium 1009.1 mg, Sugar 7.1 g

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