Tom Yum Kung soup ต้มยำกุ้ง

  

     300 G SHRIMP, PRAWN or CHICKEN
1 CLOVE GARLIC, BASHED
2 STALKS LEMONGRASS, BASHED
3 – 4 RED/GREEN CHILIES, BASHED
3 – 4 KAFFIR LIME LEAVES, TORN IN HALF
2 MED CHUNKS OF GINGER or GALANGAL
2 BUNCHES OF CORIANDER ROOT, BASHED
1/2 ONION, QUARTERED
750 ML BOILING WATER
1 DSP TOM YUM POWDER or 1/2 CUBE STOCK
JUICE OF 1 LIME
1 TBSP FISH SAUCE, TO TASTE
1 TSP SUGAR, TO TASTE
2 SMALL RED or ORANGE PEPPERS, QUARTERED
1 SMALL TOMATO, QUARTERED
3 – 4 PATTYPAN SQUASHES, HALVED
3 SPRING ONION & PARSLEY TO GARNISH

Here is the first recipe in the Asian Chopping board series, courtesy of Racine Williams. A Thai style Tom Yum Kung, hot and sour soup. Made with a selection of pattypans and red peppers, traditionally the dish is made with mushrooms and baby aubergines. Hope you enjoy!    

PREPARATION  

Prepare all the fresh ingredients, such as the garlic, lemongrass, chili, ginger and root of coriander by bashing them. To do this, use the side of a heavy knife or cleaver and firmly press down on top of the knife with the heel of your hand. Tear the lime leaves in half, and add this along with the onion, the boiling water and the bashed herbs above to a medium sized pot. Add the Tom Yum powder or stock (can use chicken or vegetable stock as an alternative) to the soup and bring to a boil for about 3 – 4 minutes, while roughly chopping or quartering the red peppers, tomatoes and pattypan squashes. Next, add the shrimp or prawns, tomato, red peppers and pattypan squashes to the soup and gently boil for a further 5 – 8 minutes, as desired. Note, if using chicken, cut the chicken into small cubes and sauté to a partial cook with the onion prior to beginning the soup – the water and herbs can be added to the same pot used for the sautéing. Finally, add the juice of 1 lime, and the fish sauce and sugar to taste. Garnish with chopped spring onion and parsley.

Traditionally, Tom Yum Kung is prepared with mushrooms and baby aubergine instead of tomato, red pepper and pattypan squashes. However, the dish is highly versatile and can be prepared with a selection of fresh vegetables, but try to stick to the vegetable traditionally used in Asian cooking; the soup can also be served with sticky rice. Tom Yum Goong is another variant of this dish, to make it replace 200 ml of the water with coconut milk.           

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TOM YUM KUNG, HOT & SOUR SOUP