Andy M.
Certified Pretend Chef
TOM YUM SOUP
5-6 C Chicken Stock
⅓ C Galangal, sliced
2-3 Cl Garlic, crushed
2 Ea Lemon Grass, crushed
4-6 Ea Kaffir Lime Leaves, chopped
4-5 Ea Thai chilies, chopped
4 Tb Fish Sauce
2 Tb Nam Prik Pao
1 Tb Tamarind Concentrate
1 Can Straw Mushrooms, drained
¾ Lb Shrimp, peeled & butterflied OR,
¾ Lb Chicken, cubed
Combine the stock, galangal, garlic, lemon grass, lime leaves, chilies, fish sauce, nam prik pao and tamarind concentrate in a 3-4 quart sauce pan. Bring to a boil and reduce to a simmer. Simmer for 30 minutes.
Strain the broth and return it to the saucepan. Discard the solids. Add the straw mushrooms to the broth and return it to a simmer.
Just before service add the shrimp and simmer momentarily. The shrimp will cook in a minute.
If you substitute cut-up white meat chicken for the shrimp, add it at the end and simmer for 3-4 minutes to cook it through.
With shrimp – Tom Yum Goong
With Chicken – Tom Yum Gai
5-6 C Chicken Stock
⅓ C Galangal, sliced
2-3 Cl Garlic, crushed
2 Ea Lemon Grass, crushed
4-6 Ea Kaffir Lime Leaves, chopped
4-5 Ea Thai chilies, chopped
4 Tb Fish Sauce
2 Tb Nam Prik Pao
1 Tb Tamarind Concentrate
1 Can Straw Mushrooms, drained
¾ Lb Shrimp, peeled & butterflied OR,
¾ Lb Chicken, cubed
Combine the stock, galangal, garlic, lemon grass, lime leaves, chilies, fish sauce, nam prik pao and tamarind concentrate in a 3-4 quart sauce pan. Bring to a boil and reduce to a simmer. Simmer for 30 minutes.
Strain the broth and return it to the saucepan. Discard the solids. Add the straw mushrooms to the broth and return it to a simmer.
Just before service add the shrimp and simmer momentarily. The shrimp will cook in a minute.
If you substitute cut-up white meat chicken for the shrimp, add it at the end and simmer for 3-4 minutes to cook it through.
With shrimp – Tom Yum Goong
With Chicken – Tom Yum Gai