Category : International Cuisine
Author : Guest
Hits : 3439
Date : 20/06/2003
Tom Yam Kung (Thai Hot and Sour Shrimp Soup) Sanjiv SinghServes 5.6 cups water2 tablespoons dried lemon grass2 large slices dried laos root1/4 teaspoon whole peppercorns4 makrut leaves (optional)3 garlic cloves, minced3 tablespoon vegetable oil10 oz. shelled shrimp2 tablespoons nam pla (fish sauce)1/4 cup lime juice2 red chiles (dried or fresh)4 scallions finely sliced2 tablespoon fresh chopped cilantro
In a large soup pot, bring to boil the water, lemon grass, laos root, peppercorns, and makrut. Simmer for 20 minutes. In another large soup pot, heat the oil and stir fry the shrimp for a few minutes until they turn quite pink. Add the lemon grass broth directly from the other pot and return it to boil; simmer for 10 minutes. Add the garlic and cilantro root and simmer for another 2 minutes, until the shrimp are done. Stir in the fish sauce, lime juice, scallions, and chopped chiles. Garnish with cilantro and serve piping hot.
Also called Shaddock and Chinese grapefruit, pummelo is eaten fresh, in salads, or used in jams, jellies, marmalades and syrups.
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