I am a traveller , recipe developer and an avid cook . I run my facebook cooking group called sikandalous Cuisine and also organise India's biggest Oriental food festival called Asian Hawkers Market .#asianhawkersmarket
Bigtime into nature and animals - and yes there is a fun side too waiting to be discovered !
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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.
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.