Tom Yam Soup

To minimize the spread of Covid-19 pandemic, Singapore declared stay-at-home Circuit Breaker from April 7th, 2020 until May 4th.

Since I'll be cooped up at home, I decided to cook the next 28 days. By the end of circuit breaker, my goal is to have created 28 different dishes. The project theme: Easy, Tasty, and the food warms my heart. 💖 I decided to jot down the recipe for easy reference in the future. And after each meal, I'd rate my pleasure eating the food; the Foodgasm verdict.

Who would have thought Covid-19 would resurrect a food blog?!? Hahaha. This is gonna be fun. Here we go.

Circuit Breaker Day 1: Tom Yam Soup 

If you don't already know me, I love spicy and sour food. So, what can be a better option than Tom Yam soup to spearhead my project. Since I don't usually have all the required herbs, I use Tom Yam instant paste. And if I'm hungry, I'd add beehoon or glass noodle. So yummy! Satisfied as always.

Tom Yam Prawns Beehoon Soup

Ingredients

• Tom Yam Instant paste 
• Lemongrass
• Galangal
• Kaffir lime leaves
• Bird’s eye chili
• Fish sauce
• Lime juice
• Garlic
• White onions
• Seafood or prawns 
• Oyster mushrooms
• Vegetables - carrot, cabbage, broccoli (optional) 
• Tomatoes
• Coriander

Preparation

1. Boil a pot of water with the herbs prepared.
2. Toss oyster mushroom, tomatoes and put on a slow heat.
3. Add fish sauce, lime juice and sugar into the soup.
4. Add the seafood last. 
5. Finally, throw in the coriander into the soup and give it a final stir.

The foodgasm verdict: 8/10