Please, i need an authentic tom yam goong recipe of thailand?!
Please, i need an authentic tom yam goong recipe of thailand?
i love the thick broth, anybody have this recipe?
Answers:
Wow.. the first answer looks very alike to the one I have from another cook book!!!
Here is an authentic recipe for Tom Yum Goong, starting from how to prepare the chicken stock!
Thai Chicken Stock (Nam Cheua Gai) Yields 2 litres of stock
5-6.5 lbs (2.5 - 3Kg) chicken bones or 1/2 whole chicken
6 quarts (liters) water
1.5 cups (250g) chopped onion
1 cup (125g) chopped celery
1 tablespoon coriander seeds
1 teaspoon black peppercorns
1) Clean chicken bones or chicken, heat a big pot of water over high heat, put chicken bones or chicken in boiling water, bring to
boil, drain bones or chicken and discard water, then wash bones or chicken under running tap water for a few minutes to wash away blood and fat.
2) Heat 6 litres water in a stockpot over high heat, add all ingredients in to boiling water, boil for 15 minutes, reduce heat to low, simmer for 3 hours, rremove the scum as it accumulates.
3) Strain through cloth.
4) The stock can be put in 1-quart container and frozen for up to 3 months
<<<<<<< Tom Yum Goong >>>>>>>> Serves 4
4 cups (1 litre) Thai Chicken Stock
3 kaffir lime leaves
2 in (5cm) fresh galangal root, sliced
3-4 coriander roots, washed (optitonal)
3 stems lemongress, thick bottom part only, dry outer sheath discarded, smash with back of a cleaver
6-8 medium prawns or shrimp, shells intact
1 cup (5 oz/150g) fresh or canned straw mushrooms or small button mushrooms, sliced in half
5-10 bird's-eye chilies, smashed
3 tablespoons lime juice
0.5 tablespoon fish sauce
3 sprigs fresh coriander leaves (cilantro)
1) Bring the stock to a boil and add kaffir lime leaves, galangal, coriander roots and lemongrass. Simmer for 15 minutes.
2) Add the prawns or shrimp, mushrooms and chilies, simmer for 3 minutes. Add the lime juice and fish sauce (which is very salty) to taste. Garnished with fresh coriander leaves. Serve hot.
Tips : Do not overcook the prawns or they will become tough. Use home-made chicken stock in this dish for the best flavor.