Dry Tom Yam

Perhaps this dish is proof that we are in the midst of culinary globalization, where ingredients are transcend used, dishes are reinterpreted and we have to rewrite cookbooks, because yesterday’s classic is no longer tomorrow’s classic!?

Shortly after my trip to Asia, I opened an Asian cookbook from 1998 that described the “basic cuisine” of the time. Even though there were many more dishes in Thailand, Japan, Korea and Co., they had not yet talked around.

The information age had already taken great steps, but what really came on the table in the Far East could only be guessed. Green curry, red curry, yellow curry, Wan Tan soup and Chop Suey. This made the cooking enthusiast and gourmets swarm in the western areas. Yes, it sparked enthusiasm at the time, but there was no trace of Ramen, Pad Thai and Co.

Today it is different. Through social media and better networking, we can watch live how delicious dishes, sometimes foreign ingredients, are prepared in the markets and restaurants of the world.

A good example of this is certainly the street food icon and cooking legend Jay Fay. Despite her age of 70, she has cooked one of the coveted Michelin stars and is famous for her “king crab omlette” and her “Dried Tom Yam noodles”. Even though a food guide in Bangkok assured me that this dish does not actually come from her, she still has a large share of its distribution and popularity. Despite massive phone nuisance on my part, I couldn’t get a place in her restaurant to try this hellishly good dish.

Still, a woman like Jay Fay and many other chefs who cook their souls behind the ovens and fires of this world, living proof of this, which from generation to generation, tradition and passed-on recipes enjoy a complete restyling more than ever before, always with the ulterior motive and respect to preserve the origin and not to change the core message. The classic should remain a classic, but it is welcome to show itself in a new guise and maybe this creates something new, uniquely delicious.

The classic Tom Yam soup is actually made from lime flavors, shrimp and tomato. It is not uncommon for mushrooms and chili to be found in it. Often lemongrass, galangal and co. are only roughly crushed, co-cooked and served. I decided to make a fine paste. There are many derivatives of this delicious soup and it is a real refreshment even on hot summer days.

Dry Tom Yam. Ingredients:

Dry Tom Yam. Here’s how it’s done:

1. Cook the noodles in a saucepan with boiling water and some salt. Then pour and cold quench you should still have bite, . In addition, they follow later in the rear!

2. Peel and chill the prawns. Roast the bowls in a saucepan without oil and wipe them off with 300ml water. Reduce the stock to 100ml and pass through a fine sieve.

3. For the paste, roughly chop the garlic, chili and lemongrass and crush together with the galgant, sugar, fish sauce and salt into a fine paste.

4. Peel the shallot and cut it into strips. Slice the mushrooms and halve the cherry tomatoes. Cut the lime leaves into fine strips.

5. Heat some oil in a frying pan, fry the mushrooms, shallots and shrimp in it. Add the paste after a minute and fry briefly.

6. Remove with the shrimp stock and add the chopped lime leaves and cherry tomatoes. Optionally add the coconut milk.

7. Simmer for another minute, then add the noodles. Mix and heat everything together. Season with the juice of half a lime and possibly a little salt.

8. To arrange, place the noodles and the inlay on a plate. Sprinkle the chopped coriander over it.

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