Tom Yum Whatever soup (serves about 6)
(based on Tom Yum Goong in "Delightful Thai Cooking" by Eng Tai Ang)
2 T veg oil
4 cloves garlic, crushed
1 sm red onion, finely chopped
7 cups water
1 package Tamarind soup base
1 T ground black pepper
1-2 stalks lemon grass, cut into 2 in lengths, crushed a little with side of knife
1 one-inch piece dried galangal
1-2 fresh red chilies, thinly sliced
1-2 fresh green chilies, thinly sliced
4 kaffir lime leaves
1 lb of whatever (tofu, prawns, chicken...whatever)
8oz mushrooms (whole, sliced, whatever) (fresh button, canned straw, whatever)
6 T fish sauce
2 T fresh lime juice
4T (or more) fresh chopped cilantro
Heat oil in a pot and stir-fry the garlic and onion until light brown. Add soup base and water, bring to a boil. Add pepper, lemon grass, galangal, chilies, lime leaves. Boil for 2 minutes, then add the whatever, fish sauce and lime juice. Allow to simmer for 3 more minutes. Garnish with the cilantro. If it's too spicy or if you want more substance add some cooked rice to the bowl.
YUM
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2 comments:
That looks very yummy. I think I need the recipe.
I edited to add the recipe. Stop by and pluck some leaves from my kaffir lime tree (which has some baby limes!) if you can't find any at amko.
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