Thursday, December 30, 2010

Tom-Yum (Thai Hot & Sour Soup)

I have to say, that a good "Tom-Yum" has to be just the best soup in world!

Especially when you are under the weather in any way of saying...
This is the view outside my window as I am typing this.

This is my version which I have been playing with and perfecting for quite some time, but have been too lazy to post ;)
It's very simple to prepare... if you have ginger garlic onions and a few veggies in your fridge, you have everything you need!

2-3 Quarts Good vegetable stock (you can just use water if you don't have stock on hand)
14 cloves or more garlic minced (For me it's not possible to have too much ginger & garlic in this soup)
2- 2 1/2 inch piece of fresh ginger minced
1 medium onion or more sliced
5-6 big mushrooms sliced
3-4 slicks of celery sliced
4-5 dried shiitake mushrooms broken up into smaller pieces (optional)
a few slices or fresh or dried galangal- Thai Ginger (absolutely optional)
Sambal Oelek Chili paste/fresh green chilies/dried red chili pods/cayenne powder
Lemon juice
2-3 carrots Sliced
Any other vegetables that you have on hand
Cilantro as a garnish (optional)


In a large pot bring the stock to a boil and add ginger, garlic, onions, mushrooms, celery, chili paste, salt. Let this come to a boil again and cover it and simmer for at least half an hour.

Taste for salt and chili. Add juice of one lemon (more or less) according to your taste).

Have all your veggies prepared like carrots, broccoli, etc.

Bring the soup to a boil, Add all the veggies, take the heat off the pot right away and put the lid on for at least 5 minutes.
These veggies will get slightly cooked int he hot broth and still remain slightly crunchy.

Enjoy it hot and steamy after the veggies have steeped in the hot soup for 5 minutes.


hap said...

Very interesting Shristi! When I make it I start with a tablespoon of peanut oil and medium high heat...I saute the onion, celery, ginger until they start to brown, add the garlic then deglaze the pot with the stock. From there on our recipes are almost the same. I will do Tom Kha Gai almost the same way. I think I will try your way to see how it varies in flavor from mine!THANKS!!

Susan Williamson said...

I couldn't get on your art blog, but love your food blog. I'm a vegetarian and can't wait try cooking some of your recipes!