Tom Yum Steamboat
We love throwing dinner parties at home for family and friends - the joy of eating something prepared at home and the ease of lounging at a familiar place cannot be compared to commercial restaurants with closing hours and little privacy. So we came up with an idea of throwing a simple steamboat party menu in less than 30 minutes.
So, how do we serve up this Steamboat Soup (or Hot Pot)? First, you'll have to set up a hot pot, using Khimyan Thai Tom Yam Sauce as the base soup. Just throw in fresh seafood (especially those with shells) and vegetables and that's it. If you have shrimp heads, give those a quick rinse under cold water first. Then place the heads, shells, and tails in a saucepan with enough cold water to just cover the shells. Simmer the whole thing uncovered for 15 minutes or until the water takes on a light orange-ish stock colour, then strain all the shells out. Use the stock in this recipe in place of water for an extra boost of flavour. Why? It's because shrimp shells, tails, and even the heads are packed with delicious, briny flavour. Save them and make a quick stock, It just takes a few minutes of stove time to extract the yummy flavours.
If you are living in a country where four seasons apply, you'll want to check out this Tom Yum Steamboat Soup and once you taste it we guarantee you'll want to have it over and over again! And if you've ever enjoyed an Asian hot-pot meal, you know what I mean when I say "Anything goes!" A hot-pot in the centre of the table, fresh food all around the hot-pot, ready to be dipped into the soup for cooking, and of course, your family or friends all around you - a gourmet's dream come true and a splendid dinner during those cold winter days.
Preparation:
- 300g shrimp (head-on and shell-on, but chop the eyes part off, deveined)
- *a mix variety of seafood: sliced grouper, sliced salmon, sliced red snapper, squid, scallop, mussel, oyster
- *a mix variety of vege: bok choy, chinese lettuce, french peas, bean sprout, radish, asparagus, sweet corn (chopped)
- *a mix variety of meat: chicken fillet, sliced smoked duck, sliced lamb, bacon, ham, cocktail sausage, hotdog
- *a mix variety of egg tofu, cheese tofu, silken tofu, fried bean curd puff, crabstick, beancurd skin
- *a mix variety of fish ball, cuttlefish ball, chicken ball, prawn ball, mushroom ball
- *a mix variety of button mushroom, straw mushroom, shiitake mushroom, enoki mushroom, oyster mushroom, shimeji mushroom
- 1 stalk lemongrass (pounded)
- 1 onion (sliced)
- 2 tomato (diced)
- 400 ml water
- 1 packet Khimyan Thai Tom Yam Sauce
*You may choose any type of ingredients from the list based on your own preference.
Direction:
- After you trim the shrimp, keep the heads, tails and shells and rinse them under cold water. Put them in a saucepan, pour in 400ml water until shells are nicely covered. Simmer with cover the lid for 15 minutes or until the water turns orange-ish. Strain the shells out and keep the stock.
- Bring the stock to boil, pour 1 packet Khimyan Thai Tom Yam Sauce and stir for 1 minute.
- First, add in the onion, lemongrass, tomato and all the other vegetable and seafood. Simmer for 10 minutes in medium heat.
- Add in the rest of your favourite ingredients.
- Serve hot!
Tips:
Pour in some water and bring it to boil when the soup is depletes. You can also prepare this super easy hot, sour and salty dipping sauce: 4 bird eye chillies, some soy sauce and squeeze in 2 lime juice - Heaven!
What our customers say about this
"Before that, I never eat tom yum coz I think it is too spicy until one day my friend forced me to try and I remembered it was in your father's restaurant. After that, I tried a lot of tom yum in different place but I'm still prefer yours. Thank god that I can buy your tom yum paste and make myself at home now. It is recommend to everyone else who likes to eat the fantastic taste of Thailand tom yum." - Zeon Wong, Penang