Tom Yum Koong Soup You Have To Try

Saturday, April 16, 2011

Tom Yum Koong Soup

"Many of these components may be observed in Asian or strong point shops. Chili paste with soy bean oil comes in small jars and can be located in most Asian markets. Galangal, a member of the ginger circle of relatives, is a knobby root that tastes like a cross among ginger and pepper. Tom Yum Soup paste can be discovered in Asian shops, or you can use Thai Red Curry paste. Kaffir lime leaves have an fragrant citrus-like scent and flavor. Garnish with sparkling coriander leaves."

Ingredients :

half of pound medium shrimp - peeled and deveined
12 mushrooms, halved
1 (four.Five ounce) can mushrooms, tired
four cups water
2 lemon grass
4 kaffir lime leaves
4 slices galangal
4 chile padi (chook's eye chiles)
1 half of tablespoons fish sauce
1 1/2 limes, juiced
1 teaspoon white sugar
1 teaspoon warm chile paste
1 tablespoon tom yum soup paste (non-obligatory)

Instructions :

Prep : 10M	Cook : 5M	Ready in : 1H10M

Trim lemongrass and cut into matchstick size portions.
To make inventory: Add the shrimp heads and shells to water, then prepare dinner for 20 minutes. Turn the fire off. Soak the heads and shells for further 20 minutes before discarding.
Trim lemongrass and cut into matchstick size portions.
Add stock, lemon grass, kaffir lime leaves, galangal, chili padi, fish sauce, lime juice, sugar, and chili paste to a pot and bring to a boil. After boiling for 5 mins, add shrimps and both mushrooms. Cook for in addition 10 minutes. Garnish with coriander leaves.

Notes :

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