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    Posted December 31, 2013 by
    Sivarnee
    Location
    Bangkok, Thailand

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    'Tom Yum Goong' (Thai Recipes Hot & Sour Prawn Soup with Lemongrass)

     

    +Let’s celebrate New Year ’s Eve with friends, cousins, colleagues and the one you love tonight+

     

    Sawadee ka (=It's the greeting in Thai) best of all, to warm up your stomach in the cold weather, tonight I love authentic Thai food and I had long been addicted to the local Thai restaurants (for entire life)

     

    Let’s celebrate the festive light; with fresh flavors of Thai food with this memoir of food and longing menu 'Tom Yum Goong' dined at New Year Celebration meals tonight. Tom Yum is both hot & sour, and it's one of the most favorite and it’s the main signature basic dishes that defines an authentic Thai flavor. See this is my 'Tom Yum Koong' recipe. ENJOY Cooking!

    PREPARATION TIME 15 minutes

    (for daily, weekend, holiday and party dine)

     

    THE INGREDIENTS (For 1-4 Persons)
    1 liter of fish or chicken stock
    300ml of water
    6 sticks lemongrass, lightly crushed
    4 fresh coriander roots, crushed
    110g/4 of fresh galangal, peeled and sliced (It’s available from Asian supermarkets)
    8 tomatoes cut into pieces
    8 kaffir lime leaves
    4 tablespoons of limes, juice only
    2 tablespoons of chili paste or Tom Tum paste
    75ml/3fl of tamarind water (tamarind is available from Asian supermarkets. You can create by soaking the tamarind in hot water and squeeze it through hot water in order to make tamarind water.)
    4 red chilies, thinly sliced
    1 cup of fresh sliced mushrooms
    4 tablespoons of fish sauce or to taste?
    75g/3 of palm sugar (available from Asian supermarkets or you may use brown sugar, if unavailable)
    13 raw tiger prawns, washed, unshelled and split in half

    (+with/without coconut milk)

     

    WAY TO SERVE
    1 small bunch fresh coriander leaves
    1 small bunch fresh Thai basil leaves (available from Asian supermarkets)

     

    PREPARATION METHOD
    1.Place the fish/chicken stock and water into a large pan over a high heat and bring to the boil. Reduce the heat to a simmer.
    2.Add the lemongrass, coriander roots, galangal, tomatoes, lime leaves, lime juice, tamarind water and red chilies. Return to the boil, then reduce the heat and simmer for 15-20 minutes.
    3.Taste the stock and add as much fish sauce, salt, limes juice, chili paste and palm sugar to keep the salty-sour-hot-sweet taste, then remove from the heat.
    4.Add the prawns and 1 cup of mushroom into the prepared stock and cook for 5 minutes until it’s boiled, or until completely cooked.
    5.To serve, pour the soup into two nice hot bowls and top up with Thai basil, coriander leaves.

     

    It was rather simple, quick and effective way to make this soup is cooking with a ready-to-made (instant) ‘Tom yum paste’ exported from Thailand. It was an option for you, but the taste was quite different from making with an authentic ‘Tom yum stock’ with the fresh seafood, herbal ingredients. It's al matter of personal taste.

     

    Remarks: It’s time for to learn how to eating & cooking ‘An Authentic Thai Cuisine’. Thai food is currently one of the most popular foods that you will find in everywhere in the world. It was easy and quick to make it both tasty and healthy. There are a lot of Thai ingredients that people can find them in the nearest Asian grocery stores/supermarkets, and then you can cook like a ‘Michelin Star Chef’ www.greatbritishchefs.com at home.

     

    (No time to cook? Thai cooking can be delight. I bet you can cook properly and it was more joy, better & healthier to cook-at-home rather than going to eat-out at Thai restaurants every days, in every meals. I’d just made this soup by this recipe)

    Tip: "Tom Yum Goong" could be a good appetizer or eat as a soup to against the cold. Some Thai people like to add their favourite mushroom to "Tom Yum Goong" soup for it to be more delicious. If you want to eat as an authentic Thai, the soup had to go with the native steaming rice "Khao Thai Hom Mali" to make it as a complete meals. "Khao Thai Hom Mali" was a long grain rice with the little white colour, which was as pure white as jasmine. With its natural aroma as well as soft and sticky texture when you cooked, it would undoubtly sense the unbeatable quality of it, as this was world-reknown food.

    Happy New Year 2014 to all and Wish you all the best!!

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