Ray’s Salmon Tomyum Soup

Ray's Salmon Tomyum SoupI walked out of my room, saw Ray and Vanessa unpacking their loot and dividing them into per-meal-cooking portions before chucking them into the freezer. They had gone to QVM earlier without me. Great! And more great news… Ray’s gonna cook dinner tonight 🙂

Ray Cleaning Salmon©BondingToolSalmon Seafood©BondingToolSalmon Seafood Bite Size©BondingTool

Ingredients for Soup Base:
1½ – 2 cups Fresh Chicken Broth [(or add 1 teaspoon Knorr’s Chicken Stock Granules to same amount of Water), use 1½ cup broth if using Milk in step 4 as the total would be 2 cups liquid].
2 stalks of Lemongrass (bottom white part and sliced diagonally, discard the top green part).
2 stalks Cilantro Roots only (keep the leaves for garnishing).
2 cloves Garlic, bashed lightly.
3 Shallots, bashed lightly or sliced.
3 Kaffir Lime Leaves (tear the leaves by hand to release essence, and a few more for later use see step 3 in Method).
5 slices of Galangal.
See step 1 in Method.

Main Ingredients:
Salmon, cut into big bite size pieces.
Canned Straw Mushrooms or Fresh Button Mushrooms, quartered or thickly sliced.
I did not state amount here as you can add or omit anything to your desire. You may also use de-boned chicken breast/thigh meat, if you do not like seafood. You may add more broth and seasonings if you have unexpected guests.

3 tablespoons freshly squeezed Big Lime Juice (use fresh Lemons or packaged Lime Powder if not available).
2 tablespoons Thai Fish Sauce.
2 Chilli Padi, sliced and deseeded if you like less spicy (more if you like fiery hot).
Tear a few pieces of Kaffir Limes Leaves and put into the bowl.
Put these ingredients into your serving bowl. Ladle the cooked tomyum soup into the bowl, stir and adjust seasonings as necessary. The reason why we do not cook the lime juice is it can cause the soup to become bitter. See step 3 in Method.

Other Ingredients & Garnishings:
½ cup Carnation Evaporated or Coconut Milk, if you like denser creamier soup, see step 4 in Method. We did not and do not use this as we like clear broth tomyum.
1½ tablespoons Thai Chilli Paste (see bottom of page for recipe).
1 Tomato, cubed.
chopped Cilantro Leaves.

1. Put all ingredient and water in a stockpot and bring to a boil over medium heat.

2. When you can smell the essences released by the ingredients about 10-15 minutes, put in the mushrooms, seafood, kaffir limes leaves and tomatoes and simmer a further 5-8 minutes or until the seafood is just cooked.

3. In the meantime, prepare the serving bowl by pouring in the freshly squeezed Lime Juice and the Thai Fish Sauce. Put in the sliced Chilli Padi and a few freshly torn Kaffir Lime Leaves.

4. Mix the Thai Chilli Paste into the Evaporated/Coconut Milk if using. Turn off heat and stir in the Milk and Chilli Paste mixture. If not using Milk, turn off heat and stir in the Thai Chilli Paste into the broth.

5. Ladle the soup into the prepared serving bowl. Stir well to mix in the seasonings and adjust taste accordingly. Garnish with chopped cilantro leaves. Serve hot with steamed Thai Jasmine rice.

Photo Credit (“the flavoring ingredient” picture below) goes to TZYY

1: Cilantro Leaves; 2: Lemongrass; 3: Chilli Padi; 4: Lime; 5: Cilantro Roots; 6: Kaffir Lime Leaves; 7: Galangal

1: Cilantro Leaves; 2: Lemongrass; 3: Chilli Padi; 4: Lime; 5: Cilantro Roots; 6: Kaffir Lime Leaves; 7: Galangal

Thai Chilli Paste is Nam Prik Pao. Below is a homemade version if you don’t have access to Thai products or you just prefer to make your own.

Nam Prik Pao

Nam Prik Pao

Photo Credit: Google Images

4 tablespoon oil
3 tablespoon chopped garlic
3 tablespoon chopped shallots
3 tablespoon coarsely chopped dried red chillies
1 tablespoon fermented shrimp paste
1 tablespoon fish sauce
2 teaspoons of sugar

Heat the oil, add the garlic and shallots and fry briefly, remove from the oil and set aside. Add the chilies and fry until they start to change color, then remove them and set them aside.

In a mortar and pestle pound the shrimp paste, add the chiles, garlic and shallots, blending each in before adding the next. Then over low heat return all the ingredients to the oil, and fold into a uniform paste.

The resulting thick, slightly oily red/black sauce will keep almost
indefinitely. If you wish you can add more fish sauce and/or sugar to get the flavor you want.

Nam Prik Pao Recipe Credit: GourmetSleuth

Happy cooking 🙂

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