Tom Yum (spicy Thai Soup) |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 5 |
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I received this recipe from Nussara Boonkungwan who prepared it for a Thai cooking demonstration on 6-11-99 at ESKing Village at NCSU. She is a great cook and I enjoyed this very much! Ingredients:
1 lb shrimp or 1 lb chicken, cut up |
4 -5 kaffir lime leaves |
1/4 cup tomato, chopped |
1 1/2 cups mushrooms, sliced |
3 cups water |
1 stalk lemongrass, cut into 1/2-inch pieces |
4 -5 tablespoons fish sauce |
7 -8 tablespoons lime juice |
2 tablespoons red chili peppers, freshly ground (or to taste) |
1 tablespoon chili paste, in soy bean oil (thai name -- nam prik pao, can be found in asian grocery store) |
Directions:
1. Pour water into medium saucepan and place over high head on stove; bring to boil and add Kaffir lime leaves & lemon grass; cook for 2 minutes.
2. Reduce to low heat, add fish sauce, lime juice, fresh ground red chili, and chili paste in soy bean oil.
3. Add mushrooms & tomatoes; cook for several minutes.
4. Add shrimp or chicken.
5. Turn heat to high, do not stir.
6. When shrimp or chicken is cooked, continue to cook for 2 minutes more.
7. Serve with hot rice.
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