Creamy Tom Yam
Creamy Tom Yam

Creamy Tom Yam

Preparations:

  1. Slice Onion and lime.
  2. Cut tomato into 4, cut lemongrass vertically into 2.
  3. Remove chilli stem, slit the chilli’s end vertically.
  4. Cut galangal root into 1 inch chunk (thumb size), slice thinly.
  5. Crush garlics
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 Item

  • Chicken: ½ Bird (portion cut)
  • Pandan Leaves - 5 blades
  • Naco Coconut Cream - 1 box 200ml
  • Water - 140ml
  • Sugar - 180g
  • Salt - a pinch

 

 

 

Cooking:

  1. Turn ON to moderate flame, add chicken.
  2. Add water, sliced baby sweet corn, sliced baby sweet corn, lemongrass, cut tomato & sliced galangal root, tomyam paste and stir. (Tips: Add those hard vegetable first)
  3. Pour the remaining water, increase to maximum flame.
  4. Tear small kaffir leaves, helps to release its flavour.
  5. Add Naco Coconut Cream gradually. Pour 2 tbs of fish sauce.
  6. Add chicken stock, sugar & salt (optional), slit bird eye chilli, sliced onion.
  7. Squeeze lime (tips: remove lime seeds, it caused bitterness)
  8. Bring the broth to boil and mix occasionally (5-7 minutes).
  9. Topping with (1 inch length) coriander & spring onions
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