Seafood Vermicelli with Tom Yum Soup

BigBoy is a huge fan of Tom Yum soup, enjoying it to fend off moisture in the summer and keep warm in the winter. This soup seems to always hold a place of unwavering popularity.

Tom Yum soup's allure lies not just in its spiciness but in the complex medley of flavours it offers—sour, sweet, fragrant, and spicy all in one bowl, creating a love-hate relationship. When you stir through the surface layer of red oil, you're met with a new world underneath: a rich, creamy broth that feels like discovering a hidden treasure with each spoonful. Packed with ingredients like large shrimp, straw mushrooms, and tomatoes, the soup is a delightful treasure trove.

Shall we add coconut milk or evaporated milk added?

Many people wonder how to achieve the creamy, milky broth in Tom Yum soup. The secret is the addition of coconut milk or evaporated milk. In Thailand, there are three main variations: a clear version with no milk (known as Clear Tom Yum), one with coconut milk, and one with evaporated milk. Ultimately, it comes down to personal preference. For this recipe, I chose to make the Clear Tom Yum as I feel it pairs better with the rice noodles.

Ingredients (serve 2)

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River Prawns	7-8 each
Clams	300g
Orka	6 each
Thai Eggplant	6 each
Cherry Tomato	6 each
Oyster Mushroom	60g
Bird's Eye Chilli	2-3 pcs
Lemongrass	2 sticks
Galangal	1-2 pcs
Lime	1 bulb
Shallot	3 each
Kaffir Lime Leaves	10pcs
Thai Chilli Paste	1 tbsp
Fish Sauce	1-2 tbsp
Sugar	2 tsp
Glass Noodle	100g
Water	1.3L

Steps

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1. Wash all the ingredients. Cut the okra into segments; slice the lemongrass after removing the ends and outer layers; slice the galangal; cut the small eggplants in half and soak them in water; finely chop the shallots; and halve the bird's eye chilies, removing the seeds.

2. Trim the long antennae from the large prawns, peel off the heads and shells, and set them aside. If river prawns are unavailable, you can substitute with other types of prawns.

3. Over medium heat, add 1 tablespoon of oil and sauté the chopped red shallots until fragrant. Then, add the prawn heads and shells, and cook until they change color.

4. Add hot water, cover with a lid, and simmer for 10 minutes.

5. After lifting the lid, add the galangal, lemongrass, kaffir lime leaves, and eggplant. Cook for 2 minutes.

6. Add the bird’s eye chilli, cherry tomatoes, okra, mushrooms, fish sauce, sugar, and Thai chilli paste. Stir well. Then add the clams and prawns, and squeeze in lime juice. Cook until the clams open, then add the glass noodle. Cook until the noodle is soft, and the dish is ready to serve.

7. Arrange the vermicelli on one side of the plate. Top with various ingredients, pour the Tom Yum soup over it, and garnish with cilantro, chilli slices, and lime wedges.