Thursday, 16 January 2014

Tom Yum Soup

This is my take on the spicy and sour Thai Tom Yum Soup . While Galanga and Lemon Grass play an important role here , if you don't have either still go ahead and make yourself a nice sour and hot soup along these lines .
2" lemon Grass - Use the inner layers of the white portion , chop tiny.
1" Galanga - Cut in discs.
5-7 Kaffir Lime Leaves.
2 Teaspoons Chili paste .
1. Teaspoon Fish sauce ( Optional ).
2 Tablespoons Tom Yum Paste.
The chili paste I made by taking:
4 Thai Red Birds Eye Chilies.
5-6 Cloves Garlic.
Make a stock base by simmering the above in about 1.5 liters of water for 20-30 minutes.Add lemon juice / imli water to the stock , adjust the sour and spicy levels to taste .
While the stock is on the boil prepare your vegetable:
4-5 Florets Baby Broccoli.
10 Button Mushrooms - Thick Slices
1 Red Carrot - Diagonally sliced.
Bok Choy and Various Greens.
1 stalk Celery - Cut in 1" .
Place the uncooked vegetable in a soup bowl and gently pour steaming hot soup onto the vegetables.That's all the cooking the vegetables need !
This is a delicious hot and spicy soup , the oil you see is from the Tom Yum paste.

Sikandalous Cuisine

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