TOM YAM GOONG (Thailand Soup)
Resep kiriman Ruste3
1. 3 Cup Chicken stock (see recipes)
2. 3 kaffir lime leaves
3. 2-in galangal
4. 3 stem lemongrass, bruised
5. 5 medium to large shrimp
6. 5 ounces straw mushroom
7. 5 green and red bird-eye's chilies
8. 4 Tbsp. lime juice
9. 1/2 tsp. fish
11. cilantro leaves for garnish
Bring stock to a boil, add lemongrass, galangal, and kaffir lime leaves, then add shrimp and musroom.
Simmer for 4-5 minutes until shrimp are cooked then add chilies, lime juice and fish sauce.
Taste and add more lime or fish sauce if needed; The soup should be spicy-sour and a little salty.
Serve garnish with fresh cilantro leaves.
Wash bones in cold water then put in a stockpot and cover with cold water. Kembali ke
1. 5-6 lb chicken bones
2. 6 quarts water
3. 1 1/2 cup chopped onion
4. 1 cup chopped celery
5. 1 tbsp coriander seeds
6. 1 tsp black peppercorn
Bring rapidly to the boil, then drain and discard water, cover bones with 6 quarts water and add all ingredients.
Simmer for 4 hour, removing the scum as it accumulates. Strain through cloth.
The stock can be put in 1 quart containers and frozen for up to 3 months.
Wash bones in cold water then put in a stockpot and cover with cold water.