April 21, 2017

#2419: MyKuali Penang Red Tom Yum Goong Noodle Soup (Japan Version)

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A while back the folks at MyKuali sent over samples. I give reviews to different versions of products and this is certainly different. This is the Penang Red Tom Yum Goong that is now in Japan. As you can see on the front of the box, a rank #1 on the 2015 Top Ten Instant Noodles Of All Time list. Well, what’s tom yum? Here’s something from Wikipedia:

Tom yum, rtgstom yam, Thai: ต้มยำ,  [tôm.jām]) is a Thai soup, usually cooked with shrimp.[2] Tom yum is widely served in neighbouring countries such as Cambodia, Brunei, Malaysia, Singapore and Laos and has been popularised around the world.

The words “tom yam” are derived from two Thai words. “Tom” refers to the boiling process, while “yam” refers to a Thai spicy and sour salad. Indeed, tom yum is characterised by its distinct hot and sour flavours, with fragrant spices and herbs generously used in the broth. The basic broth is made of stock and fresh ingredients such as lemongrass, kaffir lime leaves, galangal, lime juice, fish sauce, and crush chili peppers.

Commercial tom yum paste is made by crushing all the herb ingredients and stir frying in oil. Seasoning and other preservative ingredients are then added. Next the paste is bottled or packaged and sold around the world. Tom yum flavored with the paste may have different characteristics from that made with fresh herb ingredients. The soup often includes meats such as chicken, beef, pork, or shrimp.

Tom yum goong (Thai: ต้มยำกุ้ง) or tom yam kung, the version of the dish most popular among tourists, is made with prawns as the main ingredient.[7] The dish originated during the Rattanakosin Kingdom.[8]

Well that sums it up to a degree. So tom yum in Thailand often tends to be on the thinner side while in Malaysia they like their broths thick. So let’s take a look at this neat box from MyKuali!

MyKuali Penang Red Tom Yum Goong Noodle Soup (Japan Version) – Malaysia

Here’s the back of the package (click to enlarge). Contains shrimp. To prepare, add noodle block to 400ml boiling water and cook for 3 minutes. Add in sachets contents. Stir and enjoy!

Inside the box: a white pack with a big sticker.

The noodle block.

The powder seasoning base.

A light speckled powder.

The paste sachet.

Has a strong, rich scent.

Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, coriander, sweet onion, fishball and fried onion. The noodles are chubby and have a great gauge to them. Furthermore, the chew is very good. The broth is as bright and crisp as anything could be; the lemongrass is a slam dunk here. The heat is pretty good and doesn’t drown out the shrimp taste either. It’s very well balanced and nice and thick. An all-time favorite! 5.0 out of 5.0 stars. JAN bar code 4541708021844.

#2393: MyKuali Penang Red Tom Yum Goong Rice Vermicelli Soup - Malaysia - The Ramen Rater - rice vermicelli

My Kuali Tom Yam Goong Noodle, Pack of 8 by MyKuali

A promotional video for MyKuali.

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