Thai Tom Yum Soup
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Tom-Yum Soup is the No. 1 Thai dishes loved by tourists in Thailand. Tom Yam Soup is popular for its unique hot and sour taste and the refreshing smell of herbal spices. According to researchers, Tom Yam Soup contains ingredients which will help to prevent digestive cancer.
Tom Yam Soup (White)
This soup is a blend of lemon grass, lime and fish sauce. It may contain pieces of shellfish, pork, beef or chicken. Oriental fish sauce - or nam pla - imparts a characteristic flavor. It is made by layering fresh anchovies and salt in wooden barrels and leaving them to ferment. Fish sauce and lime leaves are obtainable from oriental stores.
To prepare 2 pint (about 5 cups) of fish stock, 3 lime leaves, 1 stalk of lemon grass (crushed), 2 chilies (cut into ring and discard the seeds), 250g squid (cut into rings), 2 cloves garlic (chopped), 2 tomatoes (quartered), 2 tablespoons of fish sauce, 185g / 6 ounces of prawns, juice of 1 lime, 1 tablespoon of chopped coriander leaves.
Prepare a large soup pot, pour in fish stock, lime leaves, lemon grass, bring to boil and simmer for 5 minutes over medium heat. Add in chilies, squid, garlic, fish sauce, tomatoes and cook for another 10 minutes. Add prawn and heat through, after that stir in lime juice and salt. Sprinkle with coriander before serve.
Hot and Spicy! Yummy! :)
Tom Yum Soup (Red)
Ingredients for Tom Yum Soup
500g raw shrimps (peel and devein leaving only the tail intact), 1 tablespoon of cooking oil, 2 liters of water, 2 tablespoons of curry paste, 2 tablespoons Tamarind concentrate, 2 teaspoons of ground turmeric, 1 teaspoon of red chili (chopped), 8 Kaffir lime leaves (whole or shredded), 2 tablespoons of fish sauce, 2 tablespoons of lime juice, 2 teaspoons of soft brown sugar, 1/4 cup of fresh coriander leaves.
Prepare a large pan, heat the oil. Add the shrimp shells and heads and cook for 10 minutes until the orange over medium heat. Add in 1 cup of water and curry paste, boil for 5 minutes until water reduce slightly. Add the remaining water and simmer for 20 minutes. Drain the stock, discard the heads shells. Return the drained stock into pan.
Add tamarind, turmeric, chili and lime leaves, bring to boil for 2 minutes. Add in shrimps and cook for 5 minutes. Add sauce, lime juice, sugar and stir to combine. Sprinkle with coriander leaves before serve.
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