Tom Yum Kung can be considered the national dish of Thailand. It is eaten everywhere by every person, and is a firm favourite with tourists as well. As per an artical published by CNN, Tom Yum Kung ranked top 8 world's best food.
This classic soup is hot and spicy, sour and aromatic all the same time. For many people around the world who love thai food Tom Yum Kung soup is a measure of the quality of the chef, and many people swear by this soup to clear their heads when they have a cold!
Ingredients:
• 4-6 cups
good-tasting chicken stock
• 1 stalk
lemongrass , minced
• 3 kaffir
lime leaves
• 3-4 cloves
garlic, minced
• 1-2 red
chilies, finely sliced, OR substitute 1/2 to 3/4 tsp. dried crushed chili
• 3 tbsp. fish
sauce
• A generous
handful of fresh shiitake mushrooms, sliced thinly
• 12 medium
raw shrimp, shells removed
• 1/2 can
good-quality coconut milk, OR 1/2 can evaporated milk
• 1 tbsp.
freshly-squeezed lime juice
• 1/3 cup
fresh coriander (cilantro), roughly chopped
Method:
1. Pour stock
into a deep cooking pot and bring to a boil.Add the lemongrass and boil for 1-2
minutes. If using fresh lemongrass, also add the upper stalk pieces for extra
flavor .
2. Add
garlic, chili, lime leaves, and mushrooms. Reduce heat to medium and simmer 1-2
minutes.
3. Add
the shrimp (plus other vegetables such as cherry tomatoes and broccoli, if
using). Simmer 3-4 minutes, or until shrimp is pink and plump.
4. Reduce
heat to medium-low and add the coconut milk plus fish sauce and lime juice.
Stir well to combine and gently simmer until hot. Test the soup for salt and
spice, adding more fish sauce instead of salt (usually add 1 more Tbsp.), or
more chili as desired. If too sour, add 1/2 tsp. sugar. If too spicy for your
taste or if you’d like it creamier, add more coconut milk. If too salty, add
another squeeze of lime juice.
5. Serve
in bowls with fresh coriander sprinkled over.
6. Eat
with cooked rice. Thai Jasmine rice is recommended. It is best for Thai
Food.
Credit: http://blog.studentcooking.tv
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