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Old 02-26-2012, 10:05 PM   #1
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tom yum gai

500g (1 pound 2 oz) raw chicken. chopped
1 Tbs oil
2 Tbs red curry paste
8 cups water, divided
2 Tbs tamarind concentrate
2 tsp ground turmeric
1 tsp chopped red chili (optional)
4-8 kaffir lime (makrut) leaves, shredded
2 Tbs fish sauce
2 Tbs lime juice
2 tsp brown sugar
10g (¼ oz or 1/3 cup) coriander (cilantro) leaves, for garnish
Red chili, thinly sliced to serve

Heat oil in large saucepan, toss in chicken and brown till done. Remove chicken from pan, add 1 cup of water to pan, stir in the curry paste, scraping fond from pan, boil for 5 minutes to slightly reduce, add 7 cups water and simmer 20 minutes. Add tamarind, turmeric, chili and lime leaves. Cook for 2 minutes. Add chicken back to soup, adding fish sauce lime juice and sugar, stirring to combine. Serve immediately garnished with cilantro and chili slices.

Can also be made with shrimp (goong). Sauté shrimp shells in oil, remove from oil, adding shrimp after the lime leaves and cooking for 5 minutes, before adding fish sauce and rest.

Adapted from Essential Asian - Murdoch Books
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Old 02-26-2012, 10:08 PM   #2
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Thanks, PF.
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Old 02-26-2012, 10:14 PM   #3
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LOL! I have everything but the lime leaves.
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Old 02-26-2012, 10:16 PM   #4
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That is indeed the problem, Kaffir lime leaves. A reasonable substitute is lime zest. If I move away from L.A. I'm going to order and plant my own Kaffir lime (plant), just for the leaves. (I understand that the fruit is inedible.)
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Old 02-26-2012, 10:44 PM   #5
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I'm fortunate to have several Asian markets within easy driving distance. One is bigger than most supermarkets. I can find just about everything I need.
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Old 02-26-2012, 10:51 PM   #6
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Quote:
Originally Posted by Andy M. View Post
I'm fortunate to have several Asian markets within easy driving distance. One is bigger than most supermarkets. I can find just about everything I need.
I'll run over to International Foods, he makes a weekly run to Spokane and a monthly run to Seattle. He is great, he will look for anything I ask for and not bump up the price too much, only 10% over what he pays. He was so anxious about me thinkling he was trying to gouge me, I was shown all his invoices on a few things I ordered. We now have a trusting relationship and we have a lot of fun trying new things. He gets excited when I pull up and hauls out anything new for us to nosh on.
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Old 02-26-2012, 10:59 PM   #7
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yum, fee. thanks. (pun intended)

i usually make my tom yum using a jarred paste, adding water, mushrooms, scallions, and gai or goong. it'll be great to do it from scratch.

have you made this recipe yet?
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Old 02-26-2012, 11:03 PM   #8
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yum, fee. thanks. (pun intended)

i usually make my tom yum using a jarred paste, adding water, mushrooms, scallions, and gai or goong. it'll be great to do it from scratch.

have you made this recipe yet?
No, I haven't. Found it in one of my cookbooks when Andy asked. I am going to try it, though.
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Old 02-26-2012, 11:07 PM   #9
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it's one of the things i crave when i'm sick. partly because it just seems healthful with all of the vitamin c, partly because it can be sinus clearingly hot, and partly because you can taste it no matter how stuffed your nose is.
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Old 02-26-2012, 11:11 PM   #10
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Does Shrek know about this Tom Yum guy? It might not be safe to be around when he finds out. He is an ogre after all.

But seriously, I am happy that you have such a variety of food ingredients to choose from. In my neck of the woods, I'm ecstatic to find chicken. Ok, maybe chicken's not that hard to find. But it's almost that bad. I do live at the end of the Earth you know.

If it weren't for the wild blueberries, and raspberries, and morell mushrooms, and the shaggy meins, and the puff balls, and the boletes, and the walleye, and the bear, and the deer, and the grouse, and the wild turkeys, and the ducks, and the geese, and the trout, and the perch, and the whitefish, and the venison, and the fiddle heads, and the sarvice berries, and the apples, and the wild hazlenuts, and the choke cherries, and the cowslips, and the wild wintergreen leaves and berries, and the maple syrup, and the exceptional well water, I just would have to find somewhere where you could find food.

Seeeeeeya; Chief Longwind of the North
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chicken, curry paste, recipe, thai

tom yum gai 500g (1 pound 2 oz) raw chicken. chopped 1 Tbs oil 2 Tbs red curry paste 8 cups water, divided 2 Tbs tamarind concentrate 2 tsp ground turmeric 1 tsp chopped red chili (optional) 4-8 kaffir lime (makrut) leaves, shredded 2 Tbs fish sauce 2 Tbs lime juice 2 tsp brown sugar 10g (¼ oz or 1/3 cup) coriander (cilantro) leaves, for garnish Red chili, thinly sliced to serve Heat oil in large saucepan, toss in chicken and brown till done. Remove chicken from pan, add 1 cup of water to pan, stir in the curry paste, scraping fond from pan, boil for 5 minutes to slightly reduce, add 7 cups water and simmer 20 minutes. Add tamarind, turmeric, chili and lime leaves. Cook for 2 minutes. Add chicken back to soup, adding fish sauce lime juice and sugar, stirring to combine. Serve immediately garnished with cilantro and chili slices. Can also be made with shrimp (goong). Sauté shrimp shells in oil, remove from oil, adding shrimp after the lime leaves and cooking for 5 minutes, before adding fish sauce and rest. Adapted from Essential Asian - Murdoch Books 3 stars 1 reviews
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