Saturday, 20 October 2012
Tom Yum Koong Soup (Thai)
Ingredients
Original recipe makes 4 -6 servings
- 1/2 pound medium shrimp - peeled and deveined
- 12 mushrooms, halved
- 1 (4.5 ounce) can mushrooms, drained
- 4 cups water
- 2 lemon grass
- 4 kaffir lime leaves
- 4 slices galangal
- 4 chile padi (bird's eye chiles)
- 1 1/2 tablespoons fish sauce
- 1 1/2 limes, juiced
- 1 teaspoon white sugar
- 1 teaspoon hot chile paste
- 1 tablespoon tom yum soup paste (optional)
Directions
1. Cut lemongrass and cut into matchstick dimension items.
2. To make stock: Add the shrimp leads and seashells to water, then prepare for 20 moments. Turn the fire off. Relax the leads and seashells for further 20 moments before removing.
3. Trim lemongrass and cut into matchstick dimension items.
4. Add inventory, orange lawn, kaffir calcium results in, galangal, soup padi, fish marinade, calcium juice, sugar, and soup insert to a pot and bring to a steam. After steaming for 5 moments, add shrimps and both weeds. Cook for further 10 moments. Take with cilantro results in.
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