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Tom Yum Goong

 
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linnish
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Joined: 03 Sep 2004
Posts: 86
Location: Fair Oaks, California

PostPosted: Fri Jan 07, 2005 5:48 pm    Post subject: Tom Yum Goong Reply with quote

As requested by small cookie, here is the recipe for Tom Yum Goong, enjoy cooking! Very Happy

Hot & Sour Thai Soup: Tom Yum Goong (Serves 4)

Ingredients:

2 quarts (8 cups) chicken broth
2 stalks fresh lemongrass, sliced on a bias in 2-inch pieces
4 kaffir lime leaves
1-inch piece fresh galangal or ginger, sliced
2 red chilies, sliced (chili padi the best!)
2 tbsps fish sauce
1 1/2 tsps sugar
1 (8-ounce) can straw mushrooms, rinsed & halved
1 pound large shrimps, peeled with tails on
2 limes, juiced
2 green onions (aka spring onions), sliced
1 handful fresh cilantro, chopped

Method:

1. Bring chicken stock to a boil over medium heat in a saucepan.
2. Add the lemongrass, kaffir lime leaves, galangal & chilies.
3. Lower heat to medium-low, cover & simmer for 15 mins to let the spices infuse the broth.
4. Uncover & add fish sauce, sugar & mushrooms. Simmer for 5 mins.
5. Toss in shrimps & cook for about 8 mins until they turn pink.
6. Remove from heat & add in lime juice, green onions & cilantro.
7. Taste for salt & spices. You should have an equal balance of spicy, salty & sour.
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vivwychia
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Joined: 12 Oct 2007
Posts: 42
Location: Singapore

PostPosted: Mon May 12, 2008 2:29 pm    Post subject: Tom Yum Goong Reply with quote

Hi I learnt Tom Yam Soup from my brother's MIL who is visiting. Here is her version of Tom Yam Soup...Be warned...The MIL swear by Thai products... all her ingredients must come from Thailand Mr. Green So my SIL buy the ingredients from the 2nd level supermarket of Golden Mile Complex.

And another word of caution...The MIL measure by her estimation. I try my best to count the number of onions, chilli padi, etc but can't tell you the weight so do taste to add or reduce ingredients. Then for the meat, my mom bought 2 fish head. Personally I don't like it because it stinks. But this tom yam soup did a very good work to get rid of the smell.

TOM YAM SOUP

Meat
(B) 2 fish head (cut in small portions)

Base Soup
(A) 1 piece 10 cm long Galangal (wash the rhizomes and scrape away any woody parts before slicing)
(A) 4 lemon grass (the outer, tougher layers should be peeled away and only the pale lower portion of the stem used, cut slant)
(A) 15 Coriander Root
(B) 35 Shallot (peeled & sliced)
(C) 45 Chilli padi (cut in half, across length)
(D) 5 medium tomato (sliced in 6 parts)
(E) 12 kaffir lime leaves (remove centre stalk)
(F) lime juice squeezed from 9 lime
(G) 15 Coriander (cut 1 cm long, retain (A) Coriander Root)

[Check this out: http://www.thaitable.com/Thai/ingredients/index.htm]

Seasoning:
Ajinomoto chicken stock
Ionized salt
Fish Sauce
Brown Sugar

1. Boil water (enough to cover 2 fish head).
2. Add (A) to boiling water. Boil for 5 to 10 mins or until fragrant.
3. Add (B). DO NOT STIR. Let it come to boiling point.
4. When boiled, remove floating foam from soup.
5. Add 3 tbsp Ajinomoto chicken stock, fish sauce and ionized salt together with (C). Stir soup.
6. Gradually add (D) and 2 tbsp sugar. Add (E). Pour in Lime juice (F). Then finally add (G).
7. Taste to add more lime juice or chilli padi or sugar or fish sauce. The idea is check whether sour, spicy, sweet or salty enough.

I asked The MIL for alternatives so here it is:

For Tom Yam Soup with Coconut,
Coconut milk squeezed from 1 coconut + water. Boil with hot water (step 1) at the start and proceed the same way above.

For Chicken Tom Yam Soup,
1 chicken (cut in small portions), add at step 3 and simmer chicken for half hour. Adjust the amount of seasoning accordingly to taste.

Substitute meat ingredients with:
1. Prawns
2. Sotong
3. Fish slices or fish ball
4. Yong Tau Foo
5. Tofu
6. Mushroom
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vivwychia
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Joined: 12 Oct 2007
Posts: 42
Location: Singapore

PostPosted: Fri Aug 01, 2008 3:22 pm    Post subject: Tom Yum Goong Reply with quote

My first time to cook tomyam soup after learning it from my brother's MIL.



The basic ingredients:




I add this:




I used 1 & half big soup bowl of water to make the soup. At the end of cooking, there is so much soup bec of tomato & mushroom. So 1 big soup bowl of water would be adequate actually. Also I didn't just Ajinomoto but Maggi chicken stock.
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Pavilion8612
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Joined: 03 Sep 2007
Posts: 4
Location: Eastern Singapore

PostPosted: Wed Aug 13, 2008 11:06 am    Post subject: Reply with quote

Any recipe similar to those at Thanying? The soup is really hot but very clear broth.
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