American Sotong Ball tomYam

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A variation from the traditional tomyam-dish with an American twist.

Preparation time: 5
Cooking time: 30

Difficulty: Easy - for beginners
Serves: 2-3


6-10 Sotong frozen cuttlefish ball.
4-5 Chicken sausages any flavor. I like pepper ones from
2-3 sponge tofue cubed
1-2 long banana chilie stems (capsum) whole or sliced.
handful of diced sweet peppers
any veggies you have corn-on-cob, lady finger, etc.
1-2 Instant Tomyam cubes by Knoor or tbsp tomYam paste.
bunch of straw noodles . fettuccine or "zoelife" wholemeal. Can mix if you like.
1 tbsp chili paste
1/2 cup of plain yogurt
1/2 cup coconut milk.
1/4 cup brown sugar
few stems of cilantro leaves
2-cup water
2 tbsp of Tapioca starch. Can substitute corn flour or potatoes.


Pour water in boiling pot or mee pot, and add tomyam paste.
set control to boil. Add frozen meats and sotong balls and chili stems. Bring meats to a boil. Add the mee stems to top of pot and let them soften then stir. Tosh in your veggies. You might have to top up the water if the mee absorbs too much. Careful not too much water. Add the veggies, and cover the pot. Reduce the temp to simmer. After veggies and cilantro have soften 5-min the add coconut milk. I use frozen milk so I let that cook down then I add the yogurt and stir slowly. Combine tapioca starch with small amount of water stir in small bowl until it is creamed. Pour this into pot and slowly stir. Soup will thicken and turn to white milky color. If you you enjoy a really hot tomYam add more paste and sweeten with red-hot chilies.


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