Soup to boost your immune system? That's right! Tom Yum soup is currently under study for its ability to fight off cold and flu viruses, and perhaps even . So try my delicious version of Tom Yum Goong, which is basically Tom Yum soup but with a little coconut milk added ("Tom Khaa"). The coconut milk gives it a little more thickness and flavor while still keeping it healthy. It's an easy recipe, and quick to cook up, but tastes like Thai
Good for 4 people,
4-6 cups good-tasting chicken stock
1 stalk lemongrass , minced, OR 4 Tbsp. frozen prepared lemongrass (available at Asian stores)
3 kaffir lime leaves (available fresh or frozen at Asian stores)
3-4 cloves garlic, minced
1-2 red chilies, finely sliced, OR substitute 1/2 to 3/4 tsp. dried crushed chili
3 Tbsp. fish sauce (available at all Asian/Chinese food stores and some supermarket chains
a generous handful of fresh shiitake mushrooms, sliced thinly
12 medium raw shrimp, shells removed
1/2 can good-quality coconut milk, OR 1/2 can evaporated milk
1 Tbsp. freshly-squeezed lime juice
1/3 cup fresh coriander (cilantro), roughly chopped
Pour stock into a deep cooking pot and turn heat to medium-high. Add prepared lemongrass to the pot, including upper parts of the stalk you didn't mince. Boil 5 to 6 minutes, or until fragrant.
Reduce heat slightly to achieve a nice simmer. Add garlic, chili, lime leaves, and mushrooms to broth. Continue simmering for another 5 minutes.
Add shrimp, bell pepper, and cherry tomatoes (if using). Simmer 5-6 minutes, or until shrimp are pink and plump.
Turn down the heat to low and add 1/2 can coconut milk plus fish sauce. Test-test the soup for spice and salt, adding more chili and/or fish sauce (instead of salt) as desired. If too sour for your taste, add 1 tsp. brown sugar; if too salty, add a squeeze of lime juice. Add more coconut milk if you want your soup richer/creamier, or if it's too spicy for your taste.
Serve in bowls with fresh coriander sprinkled over. Enjoy!!
Optional , you can add glass noodles or rice noodles previously soaked in warm water , and finished cooking in soup , other seafood can be used instead of shrimps or prawns !
A signature dish of any good chef holds the potential to captivate the palate and fascinate the imagination. From the selected ingredients to the chef’s culinary zeal, it’s the inspiration that truly makes a signature dish unique and be well-loved by the most discerning guests.Every chef and cook has his or her signature dish. This is the dish, whether sweet or savory, that best represents the person who prepared it.