It’s only logical that since Singapore is only a stone’s throw from Thailand that Thai flavors would be popular there. Tom yam soup is a tasty melange of lemongrass, spiciness and shrimp all coalescing into a harmonious symphony of wonder and amazement. I’m curious how this tom yam from Singapore differs from varieties from Malaysia just to the north and Thailand north of there. Let’s take a look!
Detail of the side panels (click to enlarge). Contains fish and crustacean. To prepare, add in dry sachet contents and boiling water to fill line. cover and steep for 3 minutes. Add in contents of paste sachet. Stir and enjoy!
Detail of the lid (click to enlarge).
The noodle block.
The soup base sachet.
A granular powder.
The solid ingredients garnish sachet.
Looks like bits of vegetable and fishcake.
The paste sachet.
An oily paste.
Finished (click to enlarge). Added Dodo prawn flavor fishball, Salad Cosmo mung bean sprouts, lime and coriander. The noodles were bountiful and had a nice light chew. They hydrated just right in the 3 minutes allotted. The broth was good too – a strong punch of lemongrass, a goodly amount of heat and good oiliness. The garnish worked well too! 3.75 out of 5.0 stars. EAN bar code 8888107000541.
ALUMINUM THAI HOT POT TOM YUM SERVING BOWL 22CM.
A Myojo TV commercial.
