normally tom yum is used to cooked the famous thai tom yum soup. However, tom yum can also be incorporated into Chinese cuisine such as the popular ban mian. I’m quite amazed with the combination of tom yum soup with the ban mian and it really blend quite well. The tom yum soup is full of flavours, hot, spicy and sour, and is not too oily. Apart from the soup, the ban mian is pretty well cooked, not stick together. Other ingredients added are some small prawn and sliced vegetable. Overall, I think that the flavour of the soup can still be improved to give a more refreshing taste.
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