Craving the vibrant flavors of Tom Yum soup but looking for something a little different? Then get ready to experience the explosive taste of Dry Fried Tom Yum! This exciting twist on a classic Thai dish retains all the zesty lime, fiery chili, and fragrant lemongrass you adore, but with a satisfyingly dry and intensely flavorful finish. Forget watery broths – this recipe delivers a concentrated punch of Tom Yum goodness, coating every bite of succulent protein and perfectly cooked vegetables. Prepare to be amazed by the depth of flavor achieved with simple ingredients and surprisingly easy techniques.
Dry Fried Tom Yum is surprisingly quick to make, perfect for a weeknight meal or an impressive appetizer. Whether you're a seasoned Thai cook or a culinary novice, this recipe is designed to be accessible and enjoyable. Ready to embark on a flavour journey? Let's dive into the step-by-step guide to creating your own unforgettable Dry Fried Tom Yum.
Tools Needed
- Pan
Ingredients
- Lemongrass leaves
- Lime paste
- Roasted squid
- Fresh shrimp
- Red chili
- Salt
- Fish sauce
- Vegetable oil
- Lemon
- Coconut milk
- Mushrooms
- Kaffir lime leaves: 3-4 leaves
Step-by-Step Instructions
Step 1. Prepare the Seafood and Aromatics
- Boil shrimp for 2-3 minutes until cooked.
- Boil squid using the notch method until it curls and shrinks.
- Heat vegetable oil in a pan. Add kaffir lime leaves and lemongrass; stir-fry until fragrant.
Step 2. Build the Flavor Base
- Add 1 tablespoon of chili paste and stir-fry until blended with lemongrass and kaffir lime leaves. Use medium-low heat to prevent burning.
- Add coconut milk and stir until well combined.
- Add a pinch of salt (about 1/4 teaspoon) and 1/2 tablespoon of fish sauce. Taste and adjust seasoning.
Step 3. Add Vegetables and Seafood
- Add mushrooms and stir-fry until cooked (about 1-2 minutes).
- Add pounded chili (adjust amount to taste), then add the cooked squid and shrimp. Stir-fry until well combined.
Step 4. Finish and Serve
- Add more kaffir lime leaves and lemon (adjust amount to taste). Stir-fry to combine.
- Taste and adjust seasoning. Serve hot.
Read more: Thai Basil Pork: A Quick & Easy Recipe (with Fried Egg!)
Tips
- Boiling shrimp and squid beforehand prevents fishy smell and ensures a tender texture when stir-frying.
- Don't add too much seasoning as the chili paste already provides flavor.
- Use any type of mushroom you prefer.
Nutrition
- Calories: approximately 500-600
- Fat: 25-35g
- Carbs: 20-30g
- Protein: 35-45g
FAQs
1. Can I adjust the spice level in this recipe?
Absolutely! Start with less chili, taste and add more to your preference. You can also control the heat by using milder chili varieties or removing some of the seeds.
2. What can I substitute for the lemongrass if I don't have any?
While lemongrass provides a unique flavor, you can try using lemon zest and a pinch of lime juice as a substitute. It won't be exactly the same, but it will still add a citrusy zing.
This Dry Fried Tom Yum recipe delivers an explosion of authentic Thai flavors in a surprisingly simple package. Enjoy the satisfyingly dry texture and intense aromatic punch that will leave you wanting more. Now go forth and impress your friends and family with this delicious and easy-to-make dish!