Cook time: 10 mins
Yield: 2 to 3 serves
Ingredients:
- 100 gm Tom Yum paste (I used Tean's Gourment)
- 650 ml boiling water
- 105 gm rice vermicelli (thick preferred)
- 1 (about 65 gm) eggplant, roughly chopped
- 4 (about 60 gm) tofu puff, cut each into halves
- 1 tomato, cut into large pieces
- 75 gm abalone mushroom (or oyster mushroom)
- 4 to 5 (about 125 gm) prawns, shelled and deveined
- coriander, for garnish
- Rinse the prawns and pat dry with kitchen towels. Season with salt and pepper. Reserve the prawn heads for later use. Soak the rice vermicelli in hot water until softened. Drain well. Set aside.
- Heat enough oil in a large deep pot over high-medium heat. Saute the prawn heads until aromatic. Let the oil absorb the prawn flavours. Discard them.
- Add tom yam paste and stir fry until aromatic. Pour in the boiling water. Increase heat to high. Bring it to a boil. Add the rice vermicelli, eggplant, tofu puff, and tomato. When it boils again, add abalone mushroom and prawns until cooked through.
- Divide evenly into serving bowls. Garnish with coriander. Serve immediately.
- I used Korean vermicelli. It’s thicker and not easily turned soggy or broken apart.
- If using thinner vermicelli, you need to add them after all other ingredients are cooked.
- I used I used Tean's Gourment tom yum paste, available at Asian grocers. One whole packet of it can make a double quantity of this recipe. You can use any other brand if you like.
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