Stock and Tom Yam Kung

July 31, 2008

Stock is an essential ingredient for chefs in preparing dishes, particularly soup and sauces. It is prepared by simmering various ingredients in water, including mirepoix and bouquet garni.


Mirepoix is a combination of cut onions, carrots, celery and some other vegetables. The purpose of adding mirepoix is to enhance the flavour of stocks and sauces.

Bouquet garni

Bouquet garni is a combination of aromatic vegetables with herbs tied together into a little bundle. The proportions are adjusted depending on the nature of the dish. Bouquet garni can be small, medium or large.

Today, we made tom yam kung. We used fish stock as the base for the soup. To prepare the fish stock, you need fish bones and mirepoix but we substitute the fish bones with anchovies.

Boil the anchovies in boiling water.

Meanwhile, saute mirepoix in butter till fragrant.

Then add them into the stock. Heat to boiling point and reduce heat. Simmer for about 30 minutes.

And the base of our tom yam kung is done! Drain it and set aside.

Next, get ready with the tom yam ingredients.

Tom yam kung ingredients

Shelled prawns

Heat up the fish stock until it is boiled, then add in tom yam cubes and stir. You can add some tom yam paste and chili paste to enhance the taste and flavour.

Then put all the ingredients in and simmer for a few minutes until the prawn is cooked.

Tom Yam Kung


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