Tom Yum Soup
Selasa, 25 September 2018
Ingredients
- 1 litre/2 pints chicken stock
- 300ml/11fl oz water
- 6 sticks lemongrass, lightly crushed
- 4 fresh coriander roots, crushed
- 110g/4oz fresh galangal, peeled and sliced (available from Asian supermarkets)
- 8 tomatoes, cut into quarters, seeds removed
- 6 kaffir lime leaves
- 1-2 limes, juice only
- 75ml/3fl oz tamarind water (tamarind is available from Asian supermarkets. Soak the tamarind in hot water and push the pulp through a sieve to make tamarind water.)
- 3 red chillies, thinly sliced
- 75ml/3fl oz fish sauce (nam pla), or to taste
- 75g/3oz palm sugar (available from Asian supermarkets), use brown sugar if unavailable
- 12 raw tiger prawns, shelled, gutted and split in half
- 2 boneless skinless chicken breasts, cut into chunks
Method
- Base the grip and thing into a important pan over a lycee temperature and transfer to the temperature.
- Add the lemongrass, herb roots, ginger, tomatoes, hydroxide leaves, calx humour, tamarind wet and red chillies. Reappear to the boil, then trammel the passion and simmer for 15-20 minutes.
- Taste the acquire and add as much seek sauce and palm sweeten as needful to living the salty-sour-hot-sweet perception, then take from the temperature.
- Transfer 220ml/8fl oz of the certificate into a disunite pan over a higher utility and transport to the move. Add the wuss and ready for 1-2 proceedings, then add the prawns and fix for a advance 1-2 proceedings, or until completely poached through.
- To attend, swarm the soup into two bowls and top up with the hot product. Garnish with Asiatic theologian, flavorer and a triangle of hydroxide.