    Tom Yam Kung
Monday, 25 May 2009
DescriptionThis recipe and others can be found in the following article: IngredientsAt a glance
Cuisine
Asian
Ingredient
Seafood
Cooking Method
Boil
Heat Level
3
Chile
New Mexico Red
Meal/Course
Lunch
Dinner
Main Course
Serves
4
1 quart unsalted chicken stock 1 to 2 tablespoons bottled tom yam paste 2 stalks lemon grass, white stem portions, bruised 2 red chiles (or to taste), cut into 2 or 3 4 kaffir lime leaves (or 2 teaspoons grated lime peel) 10 shrimp, peeled, tails intact 5 straw or abalone mushrooms, cut into half 1 tablespoon fish sauce (or to taste) Juice from 1 lime (or to taste) Fresh cilantro leaves Methods/stepsBring the stock to a boil, then add the bottled paste lemongrass, red chiles and kaffir lime leaf, followed by the shrimp and mushrooms. Taste and season with fish sauce and the lime juice. Garnish with cilantro leaves and serve Reviews |
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Additional Tips
When making this classic Thai dish feel free to add more lime juice, fish sauce, or chiles to suit your taste. Look for straw mushrooms dried or canned; substitute white button mushrooms. If you can find fresh lemongrass in your Asian market, look for it dried. Tom yam paste is essential to this dish; if your market doesn't carry it, pick another recipe.