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Thursday, May 1, 2014

Thai Style Hot and Sour Seafood Soup

No doubt, quite a bit of ingredients may be needed for this soup but it is an easy soup to cook as most ingredients are available in the kitchen and home garden.  I used white fish fillet but prawns, squids or clams are good substitutes for fish.   Noodles can also be added to the soup if not serving with rice.

The soup tasted a little spicy, sourish and very aromatic.  An appetising soup that my hubby keeps drinking it when I brought it to the table.  He was perspiring and yet said 'it's okay, the soup is really good,  I doubt  if I can get this at the food outlets'.  Believe me, it is good. 
Recipe Source - Yum Yum magazine [with modifications]
[serves 3]
300 gm fish fillet - sliced [any white fish fillet]
2-3 kaffir lime leaves
some coriander leaves
Ingredients for Soup Stock
3 chilli padi - sliced
5 slices of galangal
3 pips garlic - sliced
3 shallots - sliced
2 lemongrass - crushed
700-800 ml water
Seasoning to taste
1 tbsp sugar
2 tbsp fish sauce
2 tbsp lime juice
  1. Bring water and ingredients for soup stock to boil over high heat in a soup pot, then lower heat to simmer for about 30 minutes.
  2. Discard the solid ingredients.  Bring soup to boil again and add in fish slices and seasoning.  Cook until done.  Taste to adjust seasoning.
  3. Lastly add in kaffir lime leaves and serve immediately with coriander leaves.

Notes: Visit this site for its' Nutritional Facts [here]
I'm  linking this post to Cook Your Books Event #12  hosted by
 Joyce of Kitchen Flavours  
 photo 77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg


Phong Hong said...

Hi Kimmy! I have looked at the ingredients and I can see that this soup packs a lot of kick! The sort of soup that keeps you sipping and one bowl is not enough :)

Kimmy said...

Hi Phong Hong, drink it piping hot has more kick and the aroma...hahaha! you have to imagine.

Sokehah Cheah said...

I'd love to have this piping hot too for more oomph!

kitchen flavours said...

This is the kind of soup that I would finish till the last drop! It looks delicious with all the ingredients!
Thanks for sharing!

Jozelyn Ng said...

I think this is the white tomyam, isn't it?

Kimmy said...

Hi Soke Hah, it is so aromatic when it is piping hot. I'll be cooking it with squids this weekend.

Kimmy said...

Hi Joyce, you are right. We did that and wish there was more.

Tze @ Awayofmind said...

Kimmy, this white tomyum soup is yummy! i remembered during college days, i always order white tom yum soup and others from the mamak stall near my college.

Kimmy said...

Hi Tze, these days, I cooked this soup quite often especially when we have been eating too much 'heavy' stuff. It 'lightens' our tummy. I use other seafood like squids, prawns and fish. Sometimes I add in meat too. So far, it's yummy.

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