I'm a spicy dish lover! Sour, hot, and salty! And today,, I'll send Tom Yam soup recipe to my Mom so when I back home next Mom will cook this dish for me,,
and here is the recipe:
11/2 liters chicken stock or 3 chicken stock cubes in 11/2 liters boiling water
2 stalks lemongrass, thick bottom part only, outer leaves removed, sliced
4 to 6 bird's-eye chillies, sliced
3cm galangal root, thinly sliced
8 kaffir lime leaves, sliced
4 tablespoons fish sauce
12 to 16 fresh medium prawns (250g)
250g fresh or canned straw or button mushrooms
4 tablespoons freshly squeezed lime juice
1 tablespoons Roasted Chilli Paste (see below)
Roasted Chilli Paste
12 dried red chillies
5 whole shallots, unpeeled
8 cloves garlic, unpeeled
2 tablespoons dried shrimp paste
2 tablespoons dried prawns, soaked in warm water for 10 minutes to soften
2 tablespoons shaved palm sugar or dark brown sugar
2 tablespoons fish sauce
2 tablespoons tamarind juice
1 tablespoon oil
- To make the Roasted Chilli Paste, dry-fry the dried chillies in a wok or frying-pan over low heat until dark and fragrant, taking care not to burn. When cool, remove the stems from the chillies, discard the seeds and cut the chillies into lengths. Set aside.
- In the same pan, dry-fry the shallots and garlic over low heat until soft and blistered. This should take about 3 to 5 minutes. Set aside to cool. Peel and slice the garlic and shallots.
- Roast the shrimp paste over low flame using tongs or aluminium foil.
- Place the dried prawns into a mortar or blender and grind to a coarse powder. Add the chillies, garlic and shallots and grind until fine. Add the shrimp paste, palm sugar, fish sauce and tamarind juice and grind to a smooth paste.
- Heat the oil in a wok or skillet over medium heat. Add the chilli paste and stir-fry until deep brown and very fragrant. This makes about 125ml of paste. When cool, the paste can be stored in a tightly sealed container in the fridge for 3 to 5 days.
- To make the soup, bring the chicken stock to a boil in a stockpot over high heat. Add the lemongrass, chillies, galangal and lime leaves and simmer for 1 to 2 minutes. Then add the fish sauce, prawns and mushrooms. Reduce heat to medium and gradually stir in the lime juice and Roasted Chilli Paste. Simmer for 2 to 3 minutes until the prawns turn pink, but do not overcook. Check seasoning, adding more fish sauce or lime juice for a hot and piquant soup. Serve immediately.
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