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!!
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
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.
- Place 1.5L of water into TM (or bring to boil in pot). (I used a light chicken stock I made).
- Cut lemongrass into 3” pieces and bruise to release flavours.
- Slice galangal and tear about 10 kaffir lime leaves.
- Peel the shallots the and gentle press down with the knife.
- 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).
- 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.
- Remove simmering basket and aromatics. Set aside.
- 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.
- 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.
- 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
- Heat oven to 200C (FF). Place garlic and shallots onto a baking tray and dry roast for 10 minutes.
- 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.
- Place roasted chillies into TM and mill – 20 sec | SP10 (or use a spice grinder for a finer powder).
- 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.
- 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.
- Let cool then store in a sealed jar in refrigerator (or freeze). Use as required in Thai soups and stir-fries.