Sunday, July 24, 2016

Tom Yum Goong Soup

This is a simple recipe that builds an awesome base for Tom Yum soup. Even though I'm pretty sure that the Food Network has taken some potential shortcuts on technique, I love the flavor this recipe makes. I also agree that this produces 4 servings (if anything potentially 3.5). I really kick my version of this up with a good number of Thai chiles. I also have had good results substituting regular ginger for the galangal called for in the recipe. Kaffir lime leaves are a must here and I recommend finding fresh  or frozen ones if possible vs. dried leaves. When Pedro and I were in Thailand, we found that all restaurants served this soup with the inedible chunks of lemon grass, ginger and lime leaves for diners to sift through. Recently, I've been straining as many of these out as possible before serving so that Pedro and I can enjoy the soup more easily. I've found this works fine since most are for aromatics and fully steeped by the time the soup finishes. Finally, I like to boil rice noodles directly in the soup to make it a more filling meal.

Hot and Sour Thai Soup: Tom Yum Goong
Recipe courtesy of Tyler Florence
Total Time:
50 min
Prep:
20 min
Cook:
30 min

Yield:4 servings
Level:Intermediate
Ingredients

2 quarts chicken broth
2 stalks fresh lemongrass, sliced on a bias in 2-inch pieces
4 kaffir lime leaves
1 -inch piece fresh galangal or ginger, sliced
2 red chiles, sliced
2 tablespoons fish sauce, such as nam pla
1 1/2 teaspoons sugar
1 (8-ounce) can straw mushrooms, rinsed and halved
1 pound large shrimp, peeled with tails on
2 limes, juiced
2 green onions, sliced
1 handful fresh cilantro, chopped

Directions

Bring the stock to the boil over medium heat in a saucepan. Add the lemongrass, kaffir lime leaves, galangal, and chiles. Lower the heat to medium-low, cover, and simmer for 15 minutes to let the spices infuse the broth.
Uncover and add the fish sauce, sugar, and mushrooms. Simmer for 5 minutes. Toss in the shrimp and cook for about 8 minutes until they turn pink. Remove from the heat and add the lime juice, green onions, and cilantro. Taste for salt and spices; you should have an equal balance of spicy, salty, and sour. It's a good idea to tell your guest's that the lemongrass and lime leaves are for flavor only and should be avoided when eating the soup.
Recipe courtesy of Tyler Florence

Read more at: http://www.foodnetwork.com/recipes/tyler-florence/hot-and-sour-thai-soup-tom-yum-goong-recipe.print.html?oc=linkback



No comments:

Post a Comment