Crunchy chocolate chip cookies that are slightly airy on the inside. These cookies get their…
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I remember when I started to develop more interest in baking, about 4 or 5 years ago, it started with cookies. There was this tom yum flavoured cookie which was quite popular back then. And I tried so hard to find that elusive crunchy tom yum cookie recipe for our church’s family day years ago lol.
Most of the tom yum cookie recipes that I tried would turn soft the next day, much to my disappointment. After trying countless batches, I gave up lol.
若想阅读中文版本，请在网页的右边 “Google Translate” 点击选择 中文简体 (Chinese Simplified）或 繁体 (Chinese Traditional) 翻译。可能食谱读起来会怪怪的，所以如果有疑问都可以问哦！
The tom yum flavour is quite popular here in Singapore – we can find Thai food easily here – and one of the popular Thai food got to be tom yum soup! I really love the sourish spicy taste of the soup, which really whet your appetite. I thought it was a bummer not being able to include this taste into cookies, since both are my favourites!
So recently, I saw Kenneth’s post on Curry Laksa cookies. Immediately I thought of my tom yum cookies! It was also just so coincidental that I had some tom yum paste leftover from my lunch.
Verdict? I love it!
>> MORE CHINESE NEW YEAR RECIPES:
- Pineapple Tarts (Open Tarts)
- Peanut Almond Cookies (Toddler Friendly)
- Crunchy Chocolate Chunk Cookies
To make the taste closer to the actual soup, you can add in some chopped lime leaves. I didn’t because I didn’t like chewing on the leaves (lol), and this version was simple and good enough for me.
The cookies will be crunchiest on the day of baking. They turned slightly softer the next day, but still crunchy, so I am happy! Something new for this year’s Chinese New Year!