This is my all time favorite Thai soup, for those of you who have never ever tried Thai cooking you will be in for a real treat. I was after my friend for quite a few years to even get the secrete ingredients, mainly because one bowel of this soup in a Thai restaurant costs $13. That would make this pot worth about $208 if 16 people ordered this in the Thai restaurant. The cost of this pot was approx. $35 it can also be made with large shrimp vs chicken if one prefers.
Before starting we took a quick side trip
for some Vietnamese BBQ pork sandwiches,
then it was off to Lion Supermarket
We start with large pot 1/2 full 8Q of water
This is Ginger and we used approx. 3 oz
Lemon grass we used 3-4 stalks, cut into 2" strips
and smashed to bring out the flavor
One bundle of Cilantro
1-2 bundles of long green onions
Special fish sauce 4 - 5 ladles worth is used
Special fish sauce 4 - 5 ladles worth is used
The instant Tom-Yum Soup mix
The Asians prefer a brown male chicken as they say its larger
This is really the whole chicken, feet , neck & all
It is chopped in smaller chunks and added to the soup
Oyster Mushrooms
Oyster Mushrooms, but your favorite kind can also be used
we used a min of 2 boxes
Here is the chopped ginger & Lemon grass
Red hot peppers & garlic are minced
Secrete required ingredient
10 leaves from Thai Lime tree
with the spines removed
The minced pepers & garlic
Chop the mushrooms in 1/2
Chop the onions like this
Add all ingredients in this order
again we start with large pot 1/2 full 8Q water
add 1 tablespoon salt to 8 Q water
add 2 tablespoon Tom-Yum paste to 8 Q water
add chopped garlic & peppers
add Thai leaves & lemon grass
add 5 ladles of lemon or lime juice
add 4-5 ladles of fish sauce
Stir soup and add cut chicken parts,
cook approx. 25- 30 minutes light boil
when chicken is tender add mushrooms
Last add cilantro and cut onions
let stand 3-5 minutes
SOUP is ready to serve
ENJOY
No comments:
Post a Comment
Please leave your thoughts, I am always looking for new ideas.