Home / 20 Minute Thermomix Thai Tom Yum

20 Minute Thermomix Thai Tom Yum

Here is a recipe inspired by our friend – Chef Rotsukhon (Air) Dovey who shared this recipe at a Special Event Thai cooking class she did with us! I couldn’t believe how easy it was to prepare with just a few Asian aromatics and one of my favourite Thai condiments, Nam Prik Phao (Thai Chilli Paste). Here’s the recipe converted for the Thermomix, or you can still use a pot. So easy!!

Serves: 4-6

150g dried rice vermicelli noodles

1.5L of water (or a light chicken stock – check out our YouTube TM Chicken Stock video)

3 stalks lemongrass*, bottom 6cm

40g galangal*

3 x Asian shallots (or 1/2 red onion)

10 kaffir lime leaves*

10 Thai chilies (or 2 long red chillies, if you don’t want it too spicy – we go both Thai & large)

18 prawns or 1 chicken breast (sliced thinly 2.5cm pieces)

150g of mushrooms, halved

100g cherry tomatoes

3 teaspoons of sugar

150ml of fish sauce

100-150ml of lemon or lime juice, to taste (start with 100ml then add more if you’d like)

Coriander leaves & sliced chillies, to garnish

1 tbsp Thai chilli paste** (Nam Prik Phao) – (we use Pantainorasingh Brand which is in most Asian supermarkets)

* *You can purchase these frozen in most Asian supermarkets.
** See recipe below to make your own.

 

  1. Place 1.5L of water into TM (or bring to boil in pot). (I used a light chicken stock I made).
  2. Cut lemongrass into 3” pieces and bruise to release flavours.
  3. Slice galangal and tear about 10 kaffir lime leaves.
  4. Peel the shallots the and gentle press down with the knife.
  5. Throw the bruised lemongrass, galangal, kaffir lime leaves and shallots into TM Simmering Basket and cook (15min / 100C / Sp1 / MC On) (or if preparing in a pot, add to boiled water in pot).
  6. While soup is simmering, prepare noodles by placing rice vermicelli noodles into a large bowl or pot and cover with boiling water. Let stand for about 5 minutes or until tender. Drain in a colander and set aside.
  7. Remove simmering basket and aromatics. Set aside.
  8. Add prawns or sliced chicken to the herb stock. Then add mushroom, cherry tomatoes, Thai chilli paste, fish sauce, lime juice, sugar. Simmer the tom yum for about 3 minutes. TM : 3min / 100C / Sp1 / Reverse / MC On.
  9. Remove from heat. Divide prepared noodles into soup bowls. Pour over Tom Yum while portioning off pieces of prawn or chicken. Add a kaffir lime leaf, sliced chillies and a slice of galangal to each bowl from the simmering basket aromatics that were set aside.
  10. Garnish  with chopped coriander to serve.

 

Nam Prik Phao (Thai Roasted Chilli Paste)

(Makes about 1 1/2 cups)

12 cloves garlic, peeled and halved

4 shallots peeled and quartered

12 dried red chillies (large size), cut into 2cm pieces

20g small dried shrimp* (about 2 tbsp)

60g (2 1/2 tbsp) tamarind paste

20ml fish sauce

80g palm sugar (or use brown sugar)

1/4 tsp shrimp paste

20g vegetable/sunflower oil

60g vegetable/sunflower oil, to fry off

* Purchase from an Asian grocer

  1. Heat oven to 200C (FF). Place garlic and shallots onto a baking tray and dry roast for 10 minutes.
  2. Add dried chillies to baking tray with garlic and shallots and continue to cook to dry roast for 2 minutes, or until chillies are slightly darkened, but not burnt. Keep an eye on them as they can burn quickly.
  3. Place roasted chillies into TM and mill – 20 sec | SP10 (or use a spice grinder for a finer powder).
  4. Add all remaining ingredients, and process to a paste – 10 sec | SP8. Scrape down sides and repeat two more times until a paste is formed. Use a little more oil if necessary, to form the paste.
  5. Heat 60g of oil to a medium heat in a frypan. Add chilli paste to pan and stir fry for 10 minutes, stirring constantly, until thickened and darkened in colour.
  6. Let cool then store in a sealed jar in refrigerator (or freeze). Use as required in Thai soups and stir-fries.