Tom Yum Soup with Steamed Thai Scallops

You are here:

Print to PDF

[X]

Print recipe

Tom Yum Soup with Steamed Thai Scallops

Print:

main picture

tips

step pictures

comments

Print recipe

Create a variant

I'm cooking this today

Ingredients

0 portion(s)

Tom Yum Paste

5 cm fresh ginger
5 cm fresh galangal, Peeled
5 cm Fresh Tumeric
4 cloves garlic
10 leaves mint
10 leaves thai basil
10 cm lemongrass
2 long red chillies
40 g Fresh Corriander, Roots and stems only
20 g peanut oil

Tom Yum Soup

20 g peanut oil
1 brown onion
1500 g water
30 g fish sauce
50 g soy sauce
200 g Snake beans
400 g White Fish Fillets
2 long red chillies
200 g bean sprouts
10 sprigs Fresh Corriander, Leaves
1 lime, Cut into wedges
50 g Vermicelli noodles
100 g Boiling water

Thai Scallops

12 scallops, In shell, roe removed
40 g soy sauce
1 long red chilli
5 sprigs Fresh Corriander, Leaves
5 cm lemongrass
1 lime, Cut into wedges

Add to shopping list

6

15min

Preparation 15min

Baking/Cooking
7

medium

Preparation
8
- Recipe is created for
  TM 31
9
1st main course 2nd main course Cooking for large family Dinner Gluten free Thai Steam cooking with Varoma All-in-one cooking with Varoma Seafood dish

Recipe's preparation

Make Paste

Cut ginger, galanga and tumeric into 2mm coins

Place garlic, mint, basil, chillies and corriander into TM bowl. Chop 10 sec/Spd 7. Scrape down sides.

With blades running at Sp 7, place ginger, galangal and tumeric into bowl through hole in lid, one piece at a time. Scrape down sides of bowl.

Add oil and chop again, 10 sec/Sp 7. Remove 1 table spoon of paste and set aside for scallops.

Tom Yum Soup

With paste in bowl, add onion and chop 5 secs/Sp 7.

Add oil and saute 3min/Varoma/Sp 2. Scrape down bowl ensuring paste is not sticking to bottom.

Add fish sauce and soy sauce, saute 1min/Varoma/Sp 1.

Add TM stock, water and snake beans, simmer for 10mins/100deg/"Counter-clockwise operation" /"Gentle stir setting" . Meanwhile, chop fish into 2cm cubes.

Add fish to Varoma bowl and place onto of TM with soup. Cook for a futher 10min/Varoma/"Counter-clockwise operation" /"Gentle stir setting" .

Place noodles in ThermoServer and cover with boiling water. Set aside.

Thai Scallops

While soup is cooking, place soy sauce, and reserved tom yum paste into a bowl and mix thoroughly. Finely slice chilli and lemon grass for garnish.

When timer is finished on soup, place scallops onto varoma tray (if using scollops removed from shell, place a piece op backing paper on tray first) the cook 3mins/Varoma/"Counter-clockwise operation" /"Gentle stir setting"

Serving and Garnishing

Tip out boiling water from noodles and pour over soup. Add fish to soup.

Place scallops onto plate and cover each with a spoonfull of resevered soy sauce and paste. Then garish with lemongrass, chilli and corriander leaves. Serve with a wedge of lime.

Ladel soup into bowls and garish with bean sprouts, chilli and corriander leaves. Serve with a wedge of lime.

Accessories you need

Varoma
buy now

Spatula TM5/TM6
buy now

Tip

You can use a jar of tom yum paste if you prefer not to make your own.

I used Ocean Trout for the fish - it is relatively cheap but flavoursome.

For those of you who live in Perth, I purchase all my seafood from Innaloo Seafresh Fish Market. They are well priced, have a huge range, always fresh and super friendly staff. Plus there is an Asian green grocer opposite the shop for all the Tom Yum Paste ingredients.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.