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Tom Yam Seafood Noodle Soup

The passage to working life. The joys of attending a job interview. Yup, got through that this morning.

This wasn’t my first job interview per say, but it is one that utilizes my previous skills and experiences + degree. How different it feels. A little bit of anxiety, a little bit of excitement.

Their questions answered, my questions asked. The wait begins. =)

Ok, so the above has no connection at all to the food post.

I have always wondered why Singaporeans/Malaysians love soupy noodles. The prawn noodles soup, Ban Mien, Wantan noodles soup, Dumpling noodles soup, beef brisket noodes…etc The list goes on. I have always thought that the hot weather will deter anyone from drinking a bowl of hot soup. Having said, I adore the soup broths. The tasty, wonderfully brewed soup (often filled with msg but that’s another story).

Although I have grown to enjoy the dishes in Singapore/Malaysia, I like my soups better in the cold. Soup warms the soul up I believe. Especially a bowl of spicy soup.

Tom Yam Seafood Noodle Soup
3 tablespoons of Tom Yum soup paste
500ml of stock
1 stalk of lemongrass (using only the inner part and sliced)
200 grams of seafood (fish slices, prawns and baby squid)
1 bowl of bean sprouts
chopped chili
Rice vermicelli blanched

1) Heat a tsp of oil. Saute lemongrass. Add stock. When it boils, add tomyum paste.

2) Cook seafood in broth. Add beansprouts. Cook for 2-3 minutes.

3) Seperate noodles in bowls. Ladle soup and serve with freshly chopped chili.

Thanks to Ruth from Once Upon a feast for hosting Pasta Presto Nights this week.


15 thoughts on “Tom Yam Seafood Noodle Soup”

  1. Soupy or dry depends on mood, for me:)I don’t enjoy going for interviews. Such a tiring process.Good luck for your interview and may you get your dream job soon! 😀


  2. Good luck with the job! Your tomyam noodles rock – if you can get your hands on some kaffir lime leaves and fish sauce they’ll really amp up the flavour, too :)Now I’m craving Thai 😦


  3. Hee I get all anxious about interviews too… good luck! I’m sure you did well :)Your tom yum soupy looks soooo nice! For me, the spicier the soup the better! I love putting ‘dong fen’ and ‘bao bei’ inside :D~~


  4. It’s way too hot today to think soup, but this one is on the top of my list for the first damp, rainy day. I probably won’t have long to wait!Thanks for sharing with Presto Pasta Nights.


  5. Oh may, this absolutely make me hungry!! love everything in the soup and now I am dreaming about eating this soup with thai chilly pepper mmmmm sounds good!!


  6. Kenny- that’s for sure! Tigerfish, mocha, noobcook, little corner and dee- thanks dearies! =) little inbox-ohh! A hot and sour fan!all abt attitude- thankyou!!ruth- it’s my pleasure! leigh- thanks!!!dwiana p- hehe. chilli pepper huh.. nice!


  7. thank you very much 4 the recipe….i was going through other food stuff when i saw ur recipe.this is 4 my home economics:)hope i get high marks!!!!!!


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