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Old 12-11-2007, 01:00 PM   #11
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60cl is 600ml

or about 2 1/2 cups.
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Old 12-11-2007, 01:16 PM   #12
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Thanks buckytom, I think I may double the recipe if that's the case.
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Old 12-11-2007, 03:57 PM   #13
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Thank you so much DQ!!
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Old 12-11-2007, 05:00 PM   #14
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Quote:
Originally Posted by jennyema View Post
DQ -- your soup is technically Tom Yom Gai Goong? No?

I make mine very similarly except that I let the broth simmer for longer and I always add some Thai chili paste. It gives it a depth of flavor and a bit of heat. It's what gives that reddish sheen on the soup when you order it in a restaurant.

I also remove all the aromatics (lemongrass, lime leaves, ginger, garlic) before serving.

I usually make up a lot of broth and then portion it and freeze it.

I have over 100 lemongrass stalks in the freezer from my garden, so maybe I will make this my weekend project.
Not sure about the "goong" part but the soup is terrific. I just remove the cheesecloth with the lemon grass and work around the rest of the stuff but we don't eat it.

You can also use chili oil to give the soup that sheen and heat.
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Old 12-11-2007, 05:13 PM   #15
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goong = shrimp. gai = chicken
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Old 12-11-2007, 05:15 PM   #16
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Originally Posted by abjcooking View Post
I picked up a packet of Tom Yam Chili Paste and am using the recipe on the back of it.

1 (25g) packet Tom Yam chili paste, prawns, 20g galangal (or ginger), s stems lemongrass, 1 small chili, coiander, 1T. of fish sauce, 1 green lemon, mushrooms, and 1 chicken cube.
Boil 60cl of water and add chicken cube. Add sliced galangal, lemongrass, crushed chili and coriander. Bring to boil. Add prawns, mushrooms, fish sauce, and lemon juice. Then add the chili paste and simmer for 1 minute.

My question is first how much is 60cl of water? I'm not use to this measurement and couldn't seem to find it online. Also 2 stalks of lemongrass seemed like quite a bit, do you need that much to get the flavor?
-I'm planning on simmering the soup not boiling it like the instructions say.

2 stalks sounds about right.

Also a "green lemon" is a lime
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Old 12-11-2007, 07:06 PM   #17
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Sounds really good, just need to find time to experiment one of this days ....
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Old 12-11-2007, 07:38 PM   #18
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Thanks for that DQ, have been wanting to make that for a while.
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Old 12-12-2007, 12:10 PM   #19
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Quote:
Originally Posted by jennyema View Post
goong = shrimp. gai = chicken
Your're absolutely right. I had forgotten that goong is shrimp, although in most Thai restaurants the Tom Yom Gai has shrimp added to it. So do my Thai cookbooks.
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Old 12-12-2007, 02:53 PM   #20
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Your're absolutely right. I had forgotten that goong is shrimp, although in most Thai restaurants the Tom Yom Gai has shrimp added to it. So do my Thai cookbooks.

Hmmmm. I've never been in a Thai restaurant where they put shrimp in chicken Tom Yum. They are always alternatives to each other on the menu. Plus I would think that would be a liability problem, as shrimp is such a common food allergen.

Thanks to this thread, I had some last night, in fact, from the hole-in-the-wall Thai place nearby. Mine is a lot better but I was feeling exceptionally lazy.

My next project is making Vietnamese hot/sour soup which is actually also sweet, with pineapple in it.
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