[CH] Re.: TOM YUM SOUP
Helle & Henning (Helning@vip.cybercity.dk)
Tue, 3 Mar 1998 22:16:52 +0100
Sounds really great. Are you sure the about the name ?
It sounds more like "YUM YUM SOUP" to me.
BTW, what is "straw mushrooms".
Henning Petersen
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* Copenhagen, Denmark *
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>
> Date: Mon, 2 Mar 1998 15:18:05 EST
> From: ChefChile <ChefChile@aol.com>
> Subject: [CH] Re: Kitchen Link E-Newsletter/02-27-98
>
> Here are a couple of recipes from the Kitchen Link E-Newsletter that
contain
> our favorite item. With a little doctoring the heat level could be
kicked up
> a few notches to meet our normal (?) standards. Hope you enjoy them.
>
> ChefChile@aol.com aka "John"
>
> <<
> TOM YUM SOUP
>
> Here's my best recipe for Tom Yum Soup. It was given to me by my cooking
> teacher, Somphon Nabnian at the Chiang Mai Cooking School in Chiang Mai
(a
> northern city and very beautiful!) Somphon is a fabulous teacher.. . if
you
> ever get that way, do look him up. here goes . . .
>
> 11 oz. shrimp, washed, peeled and deveined
> (keep the peels for making broth)
> 3 cups water
> 2 stalks lemon grass, sliced
> (you may just have to put in lemon slices instead)
> 5 kaffir lime leaves, torn into pieces, discarding the stems
> 3 shallots, sliced
> 3 cloves garlic, crushed
> 2 tomatoes, each cut into 8 pieces
> 5 thin slices of ginza (Thai ginger) peeled
> 3 cups straw mushrooms, cut in 1/2
> 20 small green chilies
> 3 tablespoons fish sauce (you can substitute a little salt for this)
> 2 tablespoons lemon juice
> coriander, chopped (may be omitted)
>
> Put the peelings in a pan with the water and bring to the boil. strain
the
> stock, discarding the peelings.
>
> Bring the stock back to a boil and add the lemon grass, lime leaves,
> shallots, garlic, tomatoes, and ginger and bring to the boil. add the
> mushrooms and bring back to the boil and add the chilies and the fish
> sauce. cook 2 minutes, add the shrimp and reheat to boiling.
>
> When the shrimp are cooked, turn off heat and stir in lemon juice. serve
> garnished with coriander.
>
> * If you do not have shrimp, use chicken stock and add chicken. also can
be
> made with pork cubes, mixed seafood, or tofu (this is really good) if
you
> use chicken or pork, add the meat before the mushrooms and cook
thoroughly.
> *if you don't want it too spicy, reduce the # of chilies, or leave them
whole
>
> To be quite honest, the easiest way to cook Tom Yum is to go to your
local
> Asian market and buy a packet of "tom yum" seasoning paste. it will have
> directions on the paste for making the soup.
> Thai people like this REALLY hot and usually add way more chilies than i
do.
>
> Sawatdee and have lots of sanuk (fun!)
> sara
>