Why recepie famous for?
At first sip of this Thai tom yum soup, you'll be overcome by the almost intoxicating flavors of lemongrass, garlic, lime, coconut milk, and chili combined with a chicken stock base and topped up with shrimp. If you like spicy,
Ingredients
2 to 14 medium shrimp (or 8 to 10 large, raw, shells left on or removed)6 cups chicken stock
1 stalk lemongrass (lower 1/3, finely minced)
4 cloves garlic (minced)
3 tablespoons onion (minced)
6 teaspoons galangal (or ginger)
3 leaves kaffir lime (or bay leaves)
1 teaspoon lime juice (or lemon juice)
1 1/2 tablespoons fish sauce
1/2 tablespoon soy sauce
1 to 2 cups shiitake mushrooms
1 carrot (thickly sliced)
1 small zucchini (sliced into half-moons)
1 cup cherry tomatoes (sliced in half)
1/4 to 1/3 can coconut milk (adding more or less to taste)
1 teaspoon chili oil
1/3 cup fresh coriander
Optional: brown sugar (to taste)
Optional: crushed chili pepper flakes (to taste)
Instructions
Pour stock into a deep cooking pot and switch heat to medium-high. Add prepared lemongrass, including upper sections of the stalk you didn't mince. Boil hard 5 to 6 minutes to soften.Add garlic, onion, galangal or ginger, lime leaves (or bay leaves), lime or lemon juice, fish sauce, soy sauce, and carrots. Reduce heat slightly, cover, and continue lightly boiling 5 minutes. Add mushrooms and zucchini, and continue lightly boiling another 5 minutes.
Add shrimp and cherry tomatoes. Cook 3 minutes, or until shrimp are pink and plump.
Turn down the heat to low and add 1/4 can coconut milk plus more fish sauce to taste. This is where the soup comes to its perfection. Taste-test for the most flavorful you can make it, without tilting over into too-salty, adding more fish sauce until you're happy with the flavor.
Serve with fresh coriander sprinkled over, and enjoy!
leave comments