tom yam recepi?

Question

original tom yam that i can prepare at home for my family member of 4 people.

Answer 1

Tom Yam Goong
Hot and Sour Shrimp Soup

A subtle blend of hot and sour with citrus overtones, tom yam goong is the most famous of all Thai soups. Each region has its own particular variation of the recipe.



Recipe:

8 oz (250 g) shrimp/prawns, shelled and deveined, with shellsreserved
3 cups (24 fl oz/750 ml) water
2 garlic cloves (kratiem), minced
5 kaffir lime leaves (bai ma-good)
3 thin slices fresh or dried galangal (kha)
1/4 cup (2 fl oz/60 ml) fish sauce (nam pla)
2 stalks lemon grass/citronella (ta-krai), lower 1/3 portiononly, cut into 1-in (2.5-cm) lengths
2 shallots, sliced
1/2 cup sliced straw mushrooms
5 green Thai chili peppers (prik khee noo), optional
1/4 cup (2 fl oz/60 ml) lime juice
1 teaspoon black chili paste (nam prik pow)
1 tablespoon chopped cilantro/coriander leaves (bai pak chee)

How to cook:

1. Rinse the prawn shells and place them in a large pot with the water. Heat to boiling, strain the broth and discard the shells.
2. Add the garlic, lime leaves, galangal, fish sauce, lemon grass and shallots to the stock, then the mushrooms and chili peppers, if using. Cook gently for 2 minutes.
3. Add the shrimp to the soup, and reheat to boiling. When the shrimp are cooked, place the lime juice and black chili paste in a serving bowl. Pour the soup into the bowl, stir, garnish with the cilantro leaves, and serve.

SERVES 4

Answer 2

Ingredients:
500g peeled shrimp
4 cups chicken stock
1 tablespoon chili oil
10 lime leaves (kaffir leaf)
3 tablespoons lime juice
4 stalks green onion
2 tablespoons fish sauce
1 cup whole straw mushrooms
3 stalks fresh lemongrass
6 fresh Thai chilies (prik kee noo)

Preparation:
a) Prepare the chicken stock in a medium to large sized pot, and then bring to a boil.

b) Add the lime leaves and lemongrass stalks to the pot, and reduce the heat to simmering. Cook for five minutes.

c) Remove only the lemongrass, and turn the heat to high. Add in the shrimp, mushrooms, chili oil, and the Thai chilies. Boil until the shrimp are done (about 2 minutes)

d) Remove from stove, you're almost done!

e) Add in the fish sauce and limejuice, and stir. Some like it more sour, others more salty. You decide on what makes you happy.

f) Last the most important step!!! Enjoy it....

Answer 3

Tom Yam Soup Recipe
Ingredients:

500 g Raw shrimps

1 tablespoon Cooking oil

2 liters Water

2 tablespoons Curry paste

2 tablespoons Tamarind concentrate

2 teaspoons Ground turmeric

1 teaspoon Red chili, chopped

4-8 Kaffir lime leaves, whole or shredded

2 tablespoons Fish sauce

2 tablespoons Lime juice

2 teaspoons Soft brown sugar

1/4 cup Fresh coriander leaves

Method:

Peel and de-vein the shrimps leaving only the tail intact. Heat the oil in a large pan. Add the shrimps shells and heads to the pan and cook for 10 minutes over moderately high heat, tossing frequently, until the shells and heads are deep orange. Add 1 cup of the water and the curry paste to the pan. Boil for 5 minutes until water level reduced slightly. Add the remaining water and simmer for 20 minutes. Drain the stock, discarding the heads and shells. Return the drained stock to the pan. Add the tamarind, turmeric, chili and lime leaves. Bring to boil and cook for 2 minutes. Add the shrimps to the pan and cook for 5 minutes or until the prawns turn pink. Add the fish sauce, lime juice, sugar and stir to combine. Serve immediately and sprinkled with coriander leaves.

Answer 4

Tom Yam Goong
Yield: 4 Servings

Ingredients

1 qt water
2 stalks lemon grass, cut into
- 1 1/2; lengths
4 kaffir lime leaves, each
-torn off c; enter spine
1 lg shallot, peeled, sliced
6 sm thai chiles or
2 serrano chiles, sliced
-lengthwise
1/2 lb medium shrimp, peeled and
-deveined,; tails left on
1/2 c canned straw mushrooms
3 tb lime juice
3 tb fish sauce
1/2 ts salt
1 sm firm tomato, cut into wedges
1 c cilantro leaves
1 tb chopped pak chee farang

Instructions

Some Asian markets now carry bags of pak chee farang leaves. If you
can't get them, omit, or add a little more cilantro. In some markets
they are labled with their Vietnamese name, ngo gal.

Place water in 3-quart saucepan. Add lemon grass, line leaves and
shallot and bring to boil. Add chiles and shrimp. Cook 2 minutes. Add
straw mushrooms, lime juice, fish sauce and salt. Add tomato and cook
just until heated, not soft.

Turn unstrained soup into serving bowl. (Do not eat lemon grass and
lime leaves.) Top with pak chee farang and cilantro leaves.

Answer 5

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