Thai Tom Yum Soup With Rice Vermicelli

Thai Tom Yum Soup With

Rice Vermicelli

Cooked this for our lunch today.  

Suppose for 3 persons and at the end, my husband also wanted to eat.

Later around 4.30 pm, my son warmed up the balance of the soup and

had it with my daughter.  See my happy face :) it is yummy, spicy and sourish

and it is the easiest to cook.  Around 15 minutes of preparation, 

as long as you have all those ingredients inside your fridge and kitchen.

 150g Rice Vermicelli.

Oyster Mushrooms, Prawns, Fish Cakes, Assorted of Fish Balls

and Foo Chok (Fried Beancurd with Fish Paste).

6 pieces of Kaffir Lime Leaves.

2 Limes (Used 1).

2 stalks of  Lemongrass.

2 1/2 tablespoons of Tom Yum Paste.

1400ml of water.

 Torn or cut the Kaffir Lime Leaves.

Cut off the top of the Lemongrass and bruise the white part.

Cut the Lime.

 Soak the Rice Vermicelli with water for 20 minutes or until soften.

 Boil the 1400 ml of water with the Kaffir Lime Leaves and Lemongrass.

 Once it is boiled and the Kaffir Lime Leaves turned into lighter colour,

par boil all the other ingredients.

 Once all the ingredients cooked, scoop it out and set aside.

 Add in the 2 1/2 tablespoons of Tom Yum Paste.

 Stir until the Tom Yum Paste has been dissolved and lower down

the fire to low.  Lastly squeeze in juice from 1 lime and stir well.

 Now we have to cook the Rice Vermicelli with boiling water.

Once the Rice Vermicelli is cooked, place it in a serving bowl

and arrange some of the cooked ingredients on top of the Rice Vermicelli

and pour in the Tom Yum Soup and serve immediately.

Sound easy, of course ...... do make it and you will agree with me 100%

The best part is that you know what you put inside and all your 

ingredients are fresh, plenty and lastly, you save some money compare

eating it outside with your family.

Thai Sweet Sticky Rice with Mango

Thai Sweet Sticky Rice With Mango

Saw some left over of Glutinous Rice and since I have Mango inside

the fridge, without wasting any time, I cook this snack for my dear husband.

It is his favourite!  Everytime, whenever we visit Thailand, he won't

miss eating this snack.

 155g Glutinous Rice.

One ripe Mango.

One small carton 200 ml Coconut Milk.

1 tablespoon of Caster Sugar.

Pinch of salt.

Soak the Glutinous Rice with water, preferably overnight or more than 4 hours.
Wash the Glutinous Rice until the water is clear.

 Add in the Coconut Milk, Caster Sugar and Salt.

 Combine well.

 Steam for 20 minutes or until cooked.

 While it is hot, fluff the glutinous rice and let it cool.

If it is not enough sweet, please add Caster Sugar.

While waiting the Glutinous Rice to be cooled, peel the Mango 

and cut into desire sizes.

 At the end, my husband had two plates and told me that it is indeed delicious.

For me, the rice a bit soft.  Next try, will reduce the Coconut Milk

to 100 ml to 150 ml.

You won't regret making this snack because for sure your family

will give you this empty plate.  

Have a good and relaxing weekend.