Monday, January 10, 2011

Tom Yam Goong

Hot and Sour Shrimp Soup

The mixing of hot and sour, with hints of citrus, Tom Yam Gung is the most famous of all Thai soups. Each region has its own variations of the provision.

8 oz (250 g) shrimp/prawns, shelled and deveined, with shellsreserved
3 cups (24 fl oz/750 ml) water
2 garlic cloves (kratiem), minced
5 kaffir lime leaves (bai ma-good)
3 thin slices fresh or dried galangal (kha)
            1/4 cup (2 fl oz/60 ml) fish sauce (nam pla)
            2 stalks lemon grass/citronella (ta-krai), lower 1/3 portiononly, cut into 1-in (2.5-cm) lengths

          2 shallots, sliced
          1/2 cup sliced straw mushrooms
          5 green Thai chili peppers (prik khee noo), optional
          1/4 cup (2 fl oz/60 ml) lime juice
          1 teaspoon black chili paste (nam prik pow)
          1 tablespoon chopped cilantro/coriander leaves (bai pak chee)
           Fresh milk
           1 tbs Chilli burn(namprik pao)+Oil, chili paste.
           Chilli Dried fried

How to cook:

1. Rinse the shrimp shells and place the pot with water. Bring to a boil, then strain the soup and remove the shell.
2. Add the garlic, lemon leaves, galangal sauce, fish, lemon grass and shallots in the population, followed by the mushrooms and pepper, if desired. Cook for 2 minutes.
3. Add to soup with shrimp and heat to a boil. If the cooked shrimp, lemon juice and black chili paste and share shell portions. Add the soup in a bowl, stir and garnish with coriander leaves and serve.

***  Note the infant does not enter a course set. Depending on preferences.  ^V^

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