Thursday, February 5, 2009

Tom Yum Goong soup

Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 4 servings

1 qt chicken broth
1 qt water
2 stalks lemongrass (defrost by microwaving 45 sec per stalk), bottom 2" minced,
rest sliced on a bias in 4-inch pieces
1 cubic inch galangal ("kah", or substitute ginger) sliced (defrost in microwave
for 30 sec)
4 kaffir lime leaves
2.5 t roasted red chili paste (1.5 T for BJB taste)
1/2 c fish sauce
2 T tamarind sauce (2T tamarind paste chopped, 2t sugar, 4T soup stock, mix well)
8 oz can bamboo shoots, drained
16 oz can straw mushrooms, drained, halved and rinsed
1/2 lb (14) jumbo sized frozen uncooked shrimp, peeled with tail
2 limes, juiced
2 green onions, sliced
1 handful fresh cilantro, chopped
1/2 T salt

Bring the stock & water to boil over medium heat in a saucepan. Add the lemongrass,
galangal, keffir leaves,chili paste, bamboo shoots, and mushrooms. Cover, lower
heat, and simmer for 15 minutes to let the spices infuse the broth.

Uncover and add the fish sauce and tamarind sauce, simmer for 5 minutes.

Remove lemongrass, then toss in shrimp and cook for about 3 minutes or until shrimp
is cooked.

Remove from the heat and add the lime juice, green onions, salt & cilantro.

Taste, broth should have an equal balance of spicy, salty, and sour.

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