Tom Yum Soup (THAI)
This soup, based on seasoned Thai-style chicken stock, is fairly simple.
It has a slightly oily, reddened look from chile paste with soybean oil.
The paste has sugar, tamarind, garlic, shallots and dried shrimp.
Suggests varying the soup by adding other seafood or vegetables such as
bamboo shoots and baby corn. Add ramen or other noodles to make it a
Look for straw mushrooms, Thai chiles and Kaffir leaves at Asian markets.
4 cups Thai Chicken Broth (preparation below)
1/2 cup peeled shrimp
1 (15-ounce) can straw mushrooms, drained and rinsed
6 to 8 roasted dried Thai chiles
3 tablespoons fish sauce
3 tablespoons lime juice
1 1/2 tablespoons chile paste in soybean oil
2 to 4 kaffir (Thai) lime leaves
* Bring Thai Chicken Broth to simmer over medium-high heat in large pot.
Add shrimp, mushrooms and chiles and cook until shrimp turn pink, about
1 minute. Stir in fish sauce, lime juice and chile paste. Garnish with
lime leaves and cilantro.
Thai Chicken Broth
Look for galangal and Kaffir leaves at Asian markets.
1 chicken carcass
8 to 10 cups water
3/4 to 1 cup thinly sliced galangal
6 stalks lemon grass, lower thick portion only, pounded
10 kaffir (Thai) lime leaves
* Place chicken carcass in Dutch oven. Add water, galangal and lemon grass.
Roll lime leaves and crush lightly by hand, then add to pan. Bring to boil,
then reduce heat and simmer 30 to 45 minutes. Strain.
4 to 6 servings.
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