u-journal

A couple of weeks ago I attended a pretty cool Thai cooking course here in Singapore, at “Coriander Leaf” restaurant/academy. From the eight dishes that were cooked, one of my favorites was Tom Yam Koong (a.k.a. soup). Here is the recipe.-

Ingredients (for 2 people)

• 1 liter chicken stock
• 1 stalk lemon grass
• 3 whole kaffir lime leaves (lime might be used instead, I mean a little piece of the fruit)
• 2 slices of blue ginger (galangal — regular ginger might be used. The blue variant is so cool, smells totally like pine)
• 2 tablespoons lime juice (should be added at the end because it gets bitter)
• 2 tablespoons Thai fish sauce (hehehehe)
• 1 tablespoon sugar
• 1 tablespoon Thai chili paste
• 200 grams shrimp, shelled and deveined (you may use frozen shrimp :-o)
• 1 can straw or oyster mushrooms, drained (I would guess fresh might be better :-p)
• some evaporated milk, optional (well, this is to kill the spiciness, very cool tip if you mouth is in fire, heheeh)

Preparation

1. Bring the stock to the boil, add all the aromatics and seasoning and cook for 10 minutes
2. Lower heat, then add the shrimps and mushrooms. Simmer for 3-4 minutes till the shrimps are cooked.
3. Taste and add more lime juice and/or fish sauce if needed — soup should be spicy-sour and a little salty (very exotic).
4. Add evaporated milk if your mouth burns
5. Serve garnished with fresh coriander leaves

Basically, I love this dish! It is so easy and EXOTIC. Good for dating

This entry was posted on Wednesday, July 23rd, 2008 at 17:42 and is filed under cooking. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.