I have been experimenting with many Tomyam recipes and I still find that the ones served at Malay Stalls are still the best. Anyway, I tried to come out with a version that is as similar as possible. You can use only prawns or a mix of squid, chicken, meat and any other type of seafood. It is important to balance the sweetness and sourness to your own liking when cooking up a good bowl of Tomyam. Premixed Tomyam paste can be used if you cannot find fresh ingredients at your location.
Serai (Lemongrass), 3pcs, smashed
Daun Sup (Saderi, Chinese Celery), 1stalk, cut into 1 inch length
Onions, 2 pcs, cut into four
Kaffir Lime Leaves, 5 pcs
Water, 5 bowls
Nampla (Thai Fish Sauce, optional), 1 teaspoon
Tamarind paste, 3 table spoons, add water (remove seeds)
Sugar to taste Salt to taste
Chilly Boh or Chilly paste fried in oil, to taste
Cili padi (bird eye chilly), 5 pcs or more if you prefer it to be spicier
Oyster mushroom (optional), 1 bowl
Put water in pot and bring to a boil add in all the ingredients except the prawns and mushroom. Balance the sourness, sweetness and saltiness of the soup by tasting it. Boil for around 5 minutes. Add prawns and oyster mushroom. Boil for 1 minute and turn off the heat. Best eaten with scalded bihun (rice vermicelli) or plain rice with a plate of Telur Dadar (Onion Omelette) .