![]() Then add in the prawns or shrimp and watch them turn pink as they cook. If using straw mushrooms then add them in now and cook for about 3 minutes. To make the soup, add in the sliced lemongrass and galangal, kaffir lime leaf and Jinda chili and cook in the stock for a few minutes. The chili paste adds color and a mild spicy taste to Tom Yum Goong Nam Kon Soup Step 3 Making the Tom Yum Soup Slice the Thai Jinda Chili or a suitable local substitute into two or three large slices. I prefer to julienne but it’s personal preference. Take the kaffir lime leaves and either julienne them for eating or tear into four so you can see them if you’d rather not eat them. If you are using button mushrooms instead then halve them. You can remove these hard to eat woody herbs before adding mushrooms or just leave them in for a bit of added taste and let your diner remove them, in which case I suggest a little forwarning!įor the mushrooms, if they are straw mushrooms then quarter them unless quite small. The same goes for the galangal – peel the outer skin and slice really thinly.īut if your lemongrass and galangal is a bit old, hard, and dry or not particularly fresh, then opt to slice more thickly so it is easier to spot. If you have some really fresh lemongrass then, after removing the outer harder leaves, you can slice it really thinly so it can be eaten as it’s quite a healthy ingredient – good fiber too. With our shrimp already minus head and shells and the black yukky bit we just need to cut a little along the back so we can open our little crustacean up, sort of butterfly fashion. Use a fork to prise off the outer shell in one action. Use toothpick between shell sections to lift and then pull out waste tract. Make it from a packet or a stock cube if you really must – it won’t be as nice or as good for you though! If you don’t fancy this step then you can use chicken stock or vegetable stock instead. Chop off the root of the coriander or cilantro and add that to the water and prawns or shrimp too, along with a few crushed sticks of the oldest looking lemongrass and galangal you have, and the root of your cilantro, also crushed a bit to release extra flavor.Īlso peel the outer skin from the shallot, crush and add to the soup along with your Thai Jinda Chili or a local substitute and add to the stock.Īfter simmering for 10-15 minutes you will have a much better soup base then just water and you are mostly only using what you would have discarded anyway. Then remove the shells and the head and simmer gently in your water. So collect those chicken, beef, pork and fish bones (cooked or not), or prawn heads and shells from other recipes, bag them and cook up stock in batches so you never have to slum it cooking with plain old water.įor this shrimp soup, you can just whip off the prawn heads and shells and cook them up as you go if you don’t have reserve stocks. You can make the stock as you go or from bits and pieces, you have collected over the past few weeks and frozen to make a batch. The Ingredients you will need for Delicious Tom Yum Goong Soup Step 1 Making the Stock I am not sure I made it any clearer for you really and, like many things in Thailand, it is not really clear to anyone! It may or may not come out with added evaporated milk depending on the restaurant. Tom Yum Goong Nam Kon is usually a red-colored soup through the addition of nam prik pao or oily chili paste which is a similar color to the red oils that come from the shrimp heads as they cook. Thai is not the most specific of languages in the way it is commonly spoken! It’s difficult because some people call ‘Nam Kon’ thick soup, which it can mean, but so far as Tom Yum generally is concerned actually means cloudy through added evaporated milk but can also mean cloudy because of the addition of chili paste or both. Then we have the variations ‘Nam Sai’ where ‘Sai’ means clear and ‘Nam’ (or ‘Nahm’) means water, and ‘Nam Kon’ which means, ummm, not clear or cloudy because of added evaporated milk. So ‘Tom Yum Goong’ means a shrimp soup made with fresh ingredients. ‘Goong’ or the alternative spelling, ‘Kung’ means shrimp or prawns depending on your vernacular. If you transliterate the Thai words all becomes misty clear! ‘Tom’ means cooked by boiling, ‘Yum’ means fresh ingredients mixed together and so we get the answer Tom Yum Soup means a soup made by boiling fresh ingredients together. Should take no more than 20 – 30 minutes to make.Tom Yum Goong Soup Recipe Served What is Tom Yum Soup? Feel free to modify the recipe to suit your own interests or add ingredients to you own liking. ![]() ![]() This is probably one of the easiest recipes to make Thai tom yum goong soup (Thai spicy and sour shrimp soup, ต้มยำกุ้งน้ำใส).
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