Tom Yam Goong(Shrimp) Spicy Shrimp Soup with Lemon Grass
One of the best known Thai dishes abroad, this tangy soup is hot, sour and fragrant, an ideal accompaniment to othe Thai dishes and rice.
INGREDIENTS
4 cups of chicken stock
2 inches galangal, sliced
3 kaffir lime leaves
3 stalks lemon grass, brusied
10 medium to large shrimps
5 oz straw mushrooms
5 green and red bird's eye chillies
3 tablespoon of kaffir lime juice
1/2 tablespoon of fish sauce
3 brunches fresh cilantro
Bring the stock to boil, add galangal, kaffir lime leaves and lemon grass. Simmer for 15 minutes. Add shrimps, mushrooms and chillies, and simmer for 3 minutes. Add lime juice and fish sauce (which is very salty) to taste. The soup should be spicy sour and a little salty. Serve garnished with cilantro leaves.
Helpful hint. Do not overcooked the shrimp or they will become tough. Any variety of seafood can be substituted for shrimps.
I am from Singapore, a little island just over 1 degree north of the equator. I come from a country where food is a constant topic of conversation and no meal is complete without an extended discussion about food being eaten or a recently enjoyed meal. Eating out is, for many a daily routine and this habit has virtually created a national identity defined by cuisine - especially the multi-ethnic fares served in unpretentious restaurants and hawker centers throughout the island.
I have always loved to cook ever since I can remember. I love sampling different cuisines from all over the world. Trying different food from different cultures gives me a peek into their way of life. I have collected a lot of recipes over the years and I love to share them. Hope you enjoy them as much as I do.
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