November 25, 2012

{Recipe} Quickie Tom Yum Chicken Wings Soup

I've never like tom yum soup until recently. Maybe it's the November rain. Maybe it's the change in my taste buds. Hot, soupy, sourish, spicy, appetite whetting, it seduces me to an addictive high. Am I going to forget my all-time love, chicken wings? Definitely not! Just be adventurous and have them snuggle together. Not exactly authentic, but who cares? I'm not a conformist, I'm a food experimentalist! I've a feeling that this love affair will not stop anytime soon.

For a quickie in 15 minutes, just follow the recipe below.


Tom Yum Chicken Wings Soup

  • Mid-Joint Chicken Wings x 8 pieces
  • Shimeiji Mushrooms x 1 packet
  • Crabsticks x 5 pieces
  • Green Vegetables
  • Tom Kha Paste x 2 tablespoons
  • Ginger x 3 slices
  • Chili Padi x 2 stalk (optional) 
  • Fish Sauce

  1. Bring 500ml of water to boil in a pot.
  2. Stir in tom yum paste, dissolve well.
  3. Add chicken wings and ginger, cover pot and simmer for 10 minutes.
  4. Meanwhile, wash and cut the shimeiji mushrooms, crabsticks and green vegetables. 
  5. After 10 minutes, add in the ingredients in step 4 above.
  6. Bring to boil, add chili padi and fish sauce to taste. Serve and enjoy!

P/s: I would have added in some lemongrass and kaffir lime leaves too, but they were not available at the small supermarket near my house. If you can managed to buy them, do add some into the soup for greater flavor.

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