Tuesday, December 27, 2011

Thai Tom yum soup


Very good--almost like what is served at the Tai Po Cooked Food Centre (our favourite Thai place), though it could have been a bit more creamy. Some Nam Prik Pao sauce as a substitute to the Thai sweet and spicy sauce would also add more of the reddish colour reminiscent of Tom Yum (at least in Hong Kong)


Ease of Cooking Yummy Factor Apprx. Cost
HK$40 (US$5)
Ingredients (Serves 4)
  • 4 cups of fine chicken stock
  • 3 stalks of lemongrass, coarsely chopped
  • 4 kaffir lime leaves
  • 2 tbsp Thai fish sauce
  • 4 Thai red chillies, coarsely chopped
  • A handful of cherry tomatoes
  • A handful of enokitake or straw mushrooms
  • A handful of shrimp, peeled and deveined (optional)
  • 1/2 can coconut milk
  • 1/3 cup fresh coriander, coarsely chopped
  • 1 inch galangal (or ginger)
  • 2 cloves garlic
  • 1 shallot
  • 2 tbsp Thai sweet and spicy sauce
  • 1 tsp sugar
  • 1-2 limes, squeezed
Directions
  1. Pour stock into a deep cooking pot on medium-high heat. Add lemongrass and galangal to the pot and boil 5-6 minutes, until fragrant.
  2. Reduce heat slightly to simmer.
  3. Add garlic, shallot, chili, and lime leaves to broth. Simmer for an additional 5 minutes.
  4. Add coconut milk and fish sauce, along with mushrooms, cherry tomatoes and shrimp. 
  5. Test soup for spice and salt, adding more chili and/or fish sauce instead of salt, or sugar and/or lime to reduce saltiness. Add more coconut milk to make soup creamier or to reduce the spicy taste.
  6. Serve with fresh coriander sprinkled over.
Other Attempts:

Instead of Nam Prik Pao, we tried adding 1 tbsp red curry paste. Taste was pretty good, though the colour wasn't perfect