Hey DramaQueen, do you have a recipe for your Tom Yom Gai soup? I order a veggie version at our Thai take-out but want to make my own. I tried a recipe I found online (without chicken since I'm a veggie) but it had wayyy to much fish sauce and came out horrible!
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.
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.
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.