anyone got a recipe for Thai Hot & Sour soup?
02 September 2002, 03:33 PM
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or Tom Yum Kai (?)as its called
Been trying to find one for ages without any luck?
Its always on the menu in Thai restaurants so someone must have a recipe?
anyone help?
ta
Neil
www.scoobyworld.co.uk
Been trying to find one for ages without any luck?
Its always on the menu in Thai restaurants so someone must have a recipe?
anyone help?
ta
Neil
www.scoobyworld.co.uk
02 September 2002, 04:49 PM
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Thai Hot and Sour Shrimp Soup (Tom Yum Kung)
Ingredients:
1 pound of medium-size shrimps
A dozen mushrooms
1 stalk of lemon grass
4 cups water
2 cups chicken stock
3 lime leaves
6 green peppercorns
3 slices fresh ginger
1 teaspoon of salt
2 tablespoons of fish sauce (or 4 tablespoons of soy sauce)
3 tablespoons of lime juice
6 hot peppers, pounded lightly (less, depending on taste)
1/2 cup of roughly chopped coriander (cilantro) leaves
Directions: Remove the shrimp shell but leave the tails (for appearance). Then cut open the back of each shrimp to remove the veins. Clean the mushrooms with water and dry them well before cutting each into quarters. Trim root and tough layers from lemon grass. Thinly slice first six inches. Bring 2 cups of stock to boil.
Bring 4 cups of water to boil, then add the stock, lemon grass, lime leaves, and shrimps. When the shrimps turn pink, add mushrooms, ginger, peppercorns and salt. Remove the pot from heat after boiling. Add fish sauce, lime juice, and hot peppers to taste.
Serve the soup while still hot in individual soup cups and top each cup with a sprinkle of coriander.
Ingredients:
1 pound of medium-size shrimps
A dozen mushrooms
1 stalk of lemon grass
4 cups water
2 cups chicken stock
3 lime leaves
6 green peppercorns
3 slices fresh ginger
1 teaspoon of salt
2 tablespoons of fish sauce (or 4 tablespoons of soy sauce)
3 tablespoons of lime juice
6 hot peppers, pounded lightly (less, depending on taste)
1/2 cup of roughly chopped coriander (cilantro) leaves
Directions: Remove the shrimp shell but leave the tails (for appearance). Then cut open the back of each shrimp to remove the veins. Clean the mushrooms with water and dry them well before cutting each into quarters. Trim root and tough layers from lemon grass. Thinly slice first six inches. Bring 2 cups of stock to boil.
Bring 4 cups of water to boil, then add the stock, lemon grass, lime leaves, and shrimps. When the shrimps turn pink, add mushrooms, ginger, peppercorns and salt. Remove the pot from heat after boiling. Add fish sauce, lime juice, and hot peppers to taste.
Serve the soup while still hot in individual soup cups and top each cup with a sprinkle of coriander.
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