This was not really intended for the blog and was a spur of the moment dinner idea. The pics were taken with my phone, so the quality is not great.
What I can guarantee you though, is that the soup is fan-freaking-tastic!
Tom Yum soup is a Thai clear, spicy and sour soup. It is the first Thai dish I tried, over 17 years ago, which ignited my love for Thai food. The broth is made with lemon grass, keffir lime leaves, galangal, tom yum paste, fish sauce and thai chillies. It's the perfect soup, in my humble opinion. I like to add a variety of mushrooms to it, as well as shrimp, thai eggplant, bean sprouts and vermicelli noodles. For garnish, use thai basil, chopped green onions, and cilantro.
Here is what you will need...
4+ servings
3 cups of fish stock
4 cups of chicken or veggie stock
6 tbsp of fish sauce
3 thai chillies
2 stalks of lemon grass, cut into 2 inch pieces and crush pieces with the butt of knife to release oils
4 keffir lime leaves, roughly torn
1 inch piece of galangal, cut into slices
4 tbsp of tom yum soup paste (you can find it in Asian food stores)
2 tsp of palm sugar (or brown sugar)
2-3 roma tomatoes, cut into thick slices/wedges
1 cup of sliced button mushrooms
1 cup of enoki mushrooms
20-25 medium size shrimp, peeled
5-6 thai eggplants, sliced
2-3 cups of bean sprouts
Garnish
Thai basil
Cilantro
Chopped green onion
Fresh lime
Extra enoki mushrooms (optional)
Vermicelli noodles (optional)
How we make it...
Add stock, lemon grass, kaffir lime leaves, galangal and chillies to a pot and bring to a boil. Simmer for 15 minutes. Add tom yum paste, sugar, fish sauce, shrimp, mushrooms, eggplant, bean sprouts and tomatoes. Cook for further 10 minutes.
If you choose to add vermicelli noodles, cook as per instruction on package, separate from soup.
Garnish soup bowl as listed above, add soup and a squeeze of fresh lime and go to your happy place:)
PS You don't eat the lemon grass stalks, keffir lime leaf or galangal. It's ok to pick it out of the bowl as you eat it.
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