|Thai food stall at night. Photo: gkamin, Flickr ccl|
|Galangal root. Photo: lmipolexG, Flickt ccl|
Tom yum is characterized by its distinct hot and sour flavours, with fragrant herbs generously used. The basic broth is made of stock and fresh ingredients such as lemon grass, kaffir lime leaves, galangal, lime juice, fish sauce and crushed chilli peppers.
I substituted the lemon grass and kaffir lime leaves for a lime, and the galangal for fresh ginger. It looked close to correct, and tasted “Thai.” (At least to me…)
I shouldn’t undersell this recipe. It’s easy, very quick and really hit the spot. Tasty Asian food, in that North American way...
This was one of the nights I wasn’t feeling 100% and I think the spiciness did me some good. I’m feeling much better now, by the way. It could have been the soup!
|Dried kaffir lime leaves are sold in Asian groceries.|
Photo: FotoosVanRobin, Flickr ccl
Serves 4 (fewer if you’re hungry)
4 cups water (or chicken stock)
1 lb shrimp, peeled
6 dried shiitake mushrooms, reconstituted in hot water for 20 minutes
1 lime, juice and grated rind
1” fresh ginger, chopped
1 can coconut milk
2 fresh Thai red chillies, chopped
2 tbsp tamarind sauce
2 tbsp fish sauce
1 tbsp brown sugar (or more if desired)
3 plum tomatoes
2 cups fresh bean sprouts
3 green onions, cut large on the diagonal
1/2 cup chopped cilantro
salt and pepper to taste
Reconstitute the shiitakes and chop into strips. Clean the shrimp and set aside.
Place the shiitakes, water, grated lime, ginger, coconut milk, chillies, tamarind, fish sauce and brown sugar in a large saucepan. Bring to a simmer.
|Photo: adactio, Flickr ccl|
Remove from the heat and stir in the lime juice, green onions and bean sprouts.
Serve with the cilantro sprinkled on top.
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