Tom Yam with Udon

Today my dear was craving again for something spicy . We both love spicy foods, especially hot and sour: Tom Yam, Laksa, Assam Curry... I think not only us, these are just the tastes of Malaysia, rich, exciting, appetizing and of course yummy. The feeling when you sweat from inside out is just so indescribable. If is somehow kind of self torture but you still enjoy it. However, we try to reduce the spiciness always as it is not that healthy as we know.

I cooked Tom Yam today as lunch with Udon. The texture of Udon is similar to "Lai Fen" (a kind of noodle that goes well with curry or laksa available in Malaysia). We never tried this combination before but it turned out quite nice. Just that Udon is of course much thicker than normal Lai Fen. We used to add whatever we can find in the fridge for the Tom Yam soup. We think there is no real rule what one should put into a Tom Yam soup, just what you like and what is in hand. We normally add some chicken meats, button mushrooms, tomatoes, carrots, broccolis, prawns, and crab sticks, which are what we normally stock up during our weekly shopping.