Рецепт Tom Yum Goong (Hot and Sour Seafood Soup)
Last weekend I had another fun experience cooking with a friend. This time I welcomed my Thai friend, Su, and her friend Elle into our home and most importantly into our kitchen. Su and I worked together many years ago before she married and moved back to Bangkok. She taught me almost everything I know about Thai cooking, and we enjoyed many Thai meals together.
We lost touch for many years, but thanks to Facebook I found her a couple of years ago and made contact before our trip to Thailand. While in Bangkok, Su showed us great Thai hospitality and hired a driver, took the day off from work, and played host to a fantastic tour of the city.
Su and Elle were in the U.S. visiting friends, and we were excited that they were able to spend the weekend with us. I suspected that a big part of our visit would be spent in the kitchen making a Thai feast, and I was right. We spent a good part of Saturday afternoon on a marathon shopping trip, crossing Atlanta to hit two different farmer’s markets. We finally found all the ingredients we needed to make Tom Yum Goong, Yum Woon Sin, and Pad Kee Mao.
Tom Yum Goong, also known as Hot and Sour Seafood Soup, is a Thai favorite, combining classic flavors of lemongrass, galanga, thai chilies, kaffir lime leaves, lime juice, and cilantro. We started our feast with this delicious soup, and I’ve recreated it for today’s post. You will probably have to visit an international farmers market or an asian food market to find some of the ingredients for this soup.
A night with old friends, glasses of wine, laughter, and fantastic Thai food made for just about the perfect way to spend a Saturday evening.
Tom Yum Goong (Hot and Sour Seafood Soup)
Ingredients
- 10 cups chicken stock
- 8 slices galanga
- 2 stalks lemongrass, cut into 2 inch pieces
- 10 kaffir lime leaves
- 1/4 large red onion, thinly sliced
- 2 Thai chili peppers (more or less to taste)
- 3 tablespoons fish sauce
- 3 tablespoons lime juice
- 4 tablespoon chili paste with soy bean oil
- 1/2 pound white mushrooms, stems trimmed and cut in half
- 3/4 pound large shrimp, peeled, deveined, and butterflied
- 1/2 cup cilantro leaves, roughly chopped
- 1/2 cup sliced scallions, green part only
Instructions
1. Bring chicken stock to a boil in a medium large soup pot. Using a kitchen mallet, lightly pound each piece of galanga and lemongrass one or two times to release flavor. Add galanga, lemongrass, kaffir lime leaves, and onion. Reduce heat, cover, and simmer for 15 minutes. Place the side of a large knife on chili peppers and smack with the palm of your hand. Place chili peppers in stock and cook for 5 to 10 minutes until flavors are infused.
2. In a small bowl, mix fish sauce, lime juice, and chili paste until well combined.
3. Add mushrooms and chili paste mixture to stock and cook for 2 to 3 minutes. Add shrimp and cook for 2 to 3 minutes. Be careful to not over cook the shrimp.
4. Ladle soup into bowls and garnish with cilantro and scallions. Serve immediately.2.5
http://www.southernboydishes.com/2014/10/28/tom-yum-goong-hot-and-sour-seafood-soup/
I grew up in small town Mississippi eating traditional southern fare.A lifelong foodie, I started cooking and experimenting with food at a very young age. I started Southern Boy Dishes as a creative outlet and a way to share my love of food.
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