Here’s another one that was sent to me by James B. from The Netherlands – thanks! So this one is made in Thailand but definitely for the Dutch market. Tom yum is a classic Thai soup flavor, but what makes creamy tom yum creamy? Traditionally, when a creamy tom yum is made, the ‘cream’ doesn’t come from a dairy product, but from boiling the shrimp heads. It has a creamy look to the broth.
I asked this guy next to me what pack I should review today. Being 3 weeks old, I’m sure he wasn’t really deciding, but he whacked the tom yum before the Japanese one, so I went with that.
Here’s the back of the package (click image to enlarge). Contains crustacean. To prepare, add noodle block to a bowl and then add 320ml boiling water. Cover and steep for 4 minutes. Add contents of sachets. Stir and enjoy!
The noodle block – a little dinged up from it’s long journey.
A dual sachet.
A dry powder with a shrimp scent.
A paste with the familiar spicy and lemongrass scent.
Finished (click image to enlarge). Added red chillies, coriander, shrimp flavor Dodo fishballs, Cosmo Salad mung beans sprouts and lime. The noodles hydrated very nicely – a good texture – soft and giving. The broth was absolutely perfecto – spicy, lemongrassy and shrimpy. Nice look to it as well. 4.5 out of 5.0 stars. EAN bar code 8858829601128.
I used to live in Edmonds, WA which is the home of the whole Rick Steves empire! Rick Steves Amsterdam & the Netherlands
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