Tom Yam Kung Soup
Hot
and Spicy, Quick and Easy Thai Shrimp Soup
Makes
2 servings in 45 minutes
Posted
by Jessy (wife of The Skinny Cook) : 06 January 2006
FISH
and SEAFOOD / Asian (Thailand) / Soup / Gas or electric stove /
No marination
The first time I asked my Belgian hubby :
"What food do you prefer?"
He said without hesitation :
"Chinese food!" ...
Bringing him around to a variety of restaurants in Malaysia, I soon found out that any Asian food for him was 'Chinese food'.
Some education was needed here for sure ....
One of my hubbys many favourites is Thai 'Tom Yam Soup'. My hubby already posted another Tom Yam Soup : Tom Yam Soup : Thai hot and Spicy shrimp soup. The one I post now is a clear, fresh-tasting soup with none of the oily instant Tom Yam paste gunk floating on top.
If you don't like fat and you love a soup to be ready 'on the spot', this recipe is ideal!
Meanwhile my hubby is fully educated about 'Asian food' : When today I ask my Belgian hubby : "What food do you prefer?" He says without hesitation : "The food you cook!" ... :-)
INGREDIENTS
- To make stock
- 1 1/4 pint (700ml) chicken stock (cubes) or use real chicken stock
- 2 stalks lemon grass, bruised
- 10 stalks coriander root, cut into 5cm pieces
- 1 onion, halved lengthwise and thickly sliced
- 4-8 bird chillies (cili padi) halved lengthwise
- 4 slices of lengkuas (fresh laos root)
- 3-4 kaffir lime leaves (limau purut leaves), torn
- 2-3 tbsp lime juice
- 2 tbsp fish sauce
- 2-3 tsp sugar
- To make soup
- 1/2 cup cauliflower separated into flowerets (or any other veggies you want to add)
- 1 medium-sized tomato, cut into wedges
- 7 ounce (200g) squid, cleaned and cut into bite-size pieces
- 1 tsp salt
- freshly-ground white pepper to taste
- To garnish
- 1 stalk spring onion, cut into 2 + 1/4 inch, (3 cm) lengths
-
2 sprigs fresh coriander, cut into 2 + 1/4
inch, (3 cm) lengths
PREPARATION
- Put the water, stock-cubes, lemon grass, limau purut leaves, coriander roots, lime, fish sauce, onion and sugar in a pan. Bring the stock to the boil, skim off any scum that rises and reduce heat. Simmer for 30 minutes.
- If desired, strain the stock. If you are not fussy like us, just add the rest of the ingredients listed, except the spring onion and coriander. Cook for 5-10 minutes, until the vegetables are just tender.
- Taste and adjust seasonings if necessary, keep the soup boiling.
- Add squid and cook for 2 - 3 minutes in boiling soup. 5
- Garnish with spring onion and coriander leaves and serve immediately.
