Friday, August 17, 2012

Tom Yum Goong best recipe

Isn't it great that one of the dishes that have pretty much put Thai cuisine on the world map is so easy to make? Tom Yum Goong [1] is a main course soup made by simply cooking whole shrimp gently in simmering infused broth and seasoning it to taste. If you can make a good cup of tea, chances are you'd be good at making Thai hot and sour soup as well.

One day in a week we use to have dinner outside with our family,and yesterday  my wife decided to one of the famous restaurant in Kuwait that is oriental restaurant.this restaurant is special for thai food and we use to order tom yam goong .and today i get surprise because my wife prepare for me this food at home and the taste really amazing,so we want to share with you how to make tom yam goong. 
1 1/2 cups unseasoned chicken
7-8 large shrimp, peeled with the head and tail sections left
3-4 fresh kaffir lime leaves, torn into pieces and lightly bruised
4-5 slices of lemongrass, approximately 1/8-inch thick
4-5 very thin slices of fresh galangal
3/4 cup canned straw mushrooms  (or fresh white mushrooms), drained and halved
1 tablespoon of tom yam paste
2 tablespoons of fresh lime juice, or to taste
2 tablespoons of fish sauce, or to taste (see notes in the post about the sodium level in the broth)
4-5 small dried red chilies (I use arbol), broken up
1/4 cup lightly-packed cilantro leaves

·  In a medium saucepan, bring the broth to a very gentle boil over medium heat. Monitor the temperature so that the liquid is not boiling furiously but barely simmering. [We're infusing the broth with fresh herbs in the manner similar to making tea; we're not cooking the life out of them.]
·  Add the lemongrass, galangal, and kaffir lime leaves to the broth; continue to monitor the temperature.
·  Add the mushrooms.
·  Stir in Nam Prik Pao.
·  Add the fish sauce, followed by the dried chilies.
·  As the broth is gently simmering, lower the shrimp into it while monitoring the temperature somewhat closely (meaning you don't need to whip out the thermometer but keep an eye on the broth to make sure it doesn't drop too low that the shrimp won't cook or surge too high that the shrimp is boiled to death).
·  Give the shrimp a couple of stirs. Once the flesh has firmed up and turned opaque, remove the saucepan from heat.
·  Season the soup off the heat with the lime juice. Taste. Add more fish sauce or lime juice as necessary.
·  Stir in the cilantro leaves and serve the soup piping hot with rice (it is, after all, an entree).


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