Tom Yum Goong, Thailands National Soup Spicy, Sour, SARAP! One of my favorites Sawadee Ka! and Bon Appétit Ingredients : 2 quarts chicken broth 2 stalks fresh lemongrass, sliced on a bias in 2-inch pieces 4 kaffir lime leaves 1 -inch piece fresh galangal or ginger, sliced 2 red chiles, sliced 2 tablespoons fish sauce, such as nam pla 1 1/2 teaspoons sugar 1 (8-ounce) can straw mushrooms, rinsed and halved 1 pound large shrimp, peeled with tails on 2 limes, juiced 2 green onions, sliced 1 handful fresh cilantro, chopped Directions Bring the stock to the boil over medium heat in a saucepan. Add the lemongrass, kaffir lime leaves, galangal, and chiles. Lower the heat to medium-low, cover, and simmer for 15 minutes to let the spices infuse the broth. Uncover and add the fish sauce, sugar, and mushrooms. Simmer for 5 minutes. Toss in the shrimp and cook for about 8 minutes until they turn pink. Remove from the heat and add the lime juice, green onions, and cilantro. Taste for salt and spices; you should have an equal balance of spicy, salty, and sour. Its a good idea to tell your guests that the lemongrass and lime leaves are for flavor only and should be avoided when eating the soup. (Recipe courtesy Tyler Florence) If the first seven ingredients are not available, get the canned Tom Yum ( I prefer the brand Nang Fah) at the Asian stores. I used to cook this a lot in the Philippines, but most of the time I used chicken. Peter Mabanta Im sending several cans of Tom Yum, the same one I am using now, in the next Balikbayan box :)
Posted on: Sun, 23 Nov 2014 00:18:41 +0000
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