Tom Yam Kung Delicious Food

TOM YUM KUNG

Steps:

• Combine water, chicken stock in a large pot. Add shallot, galangal, garlic, lemongrass, & lime leaves and bring it to boil over high heat.
• When it's boiling, stir in fish sauce and Thai chili paste to season. Squeeze shrimp heads into pot if you are using. Add mushrooms as well.
• Bring back to boil and add prepared shrimp. Cook shrimp until 3/4way cooked (cooking time depends on size of shrimp you're using & depends on if skin is on or off. Small to medium, 1 to 2 minutes. Large to jumbo 2 to 4 minutes. Head-on prawns 5 minutes.)
• Now, reduce heat to low and squeeze all of lime into pot. Add 3 limes first, then adjust to your taste. Remove from heat, add evaporated milk if you are using and chopped cilantro. Stir well and serve in a bowl, garnish with some cilantro and shredded lime leaves if you'd like. Serve with lime wedge and extra chili oil and enjoy!

TRADITIONAL TOM YUM KUNG

Steps:

• Gather ingredients.
• Place the stock in a large pot over high heat. Add the minced makrut lime leaves, minced lemongrass, and any leftover lemongrass stalks if you're using fresh lemongrass. Bring to a boil.
• When the soup reaches a bubbling boil, reduce the heat to medium or a steady simmer. Add the garlic, galangal, chile, mushrooms, lime juice, fish sauce, soy sauce, and sugar. Simmer for 3 minutes, stirring occasionally.
• Add the shrimp and any other vegetables, if using. Simmer until shrimp are pink and plump, about 3 minutes. Remove and discard any lemongrass stalks, if used.
• Reduce the heat to medium-low and add the coconut milk or evaporated milk, if using. Taste-test the soup, looking for a balance of salty, sour, and spicy. If not salty or flavorful enough, add 1 additional tablespoon of fish sauce or soy sauce. If too sour, add more sugar. If too spicy and/or salty, add another squeeze of lime juice.
• Ladle the soup into bowls and serve topped with a generous sprinkling of fresh cilantro leaves.

TOM YAM KUNG, DELICIOUS

Steps:

• Separate and save shrimp heads, remove shrimp from shells and devein and butterfly.
• Pour water into pot with the lemon grass, kaffir-lime leaves, sea salt and shrimp heads. Simmer for 1 hour.
• Add Additional water if to much evaporation occured to return to the original level.
• Add mushrooms, jalapenos and green onions. Cook for 5 minutes.
• Add shrimp, lime juice , ground chile powder to taste and fish sauce. Cook for 3 to 5 minutes till shrimp are done.
• Garnish each bowl with chopped coriander before serving.

TOM YAM KUNG, DELICIOUS

Steps:

• For the lemongrass use only the solid portion and discard the woody grass part. With a heavy object bruise the sides, I use a meat tenderizer. Then cut into 2-3 inch sections. Take the lime leaves and make 3 to 5 slices in them from 3/4 of the way from the top of the leaf all the way down. Take a 12 inch square piece of cheese cloth and place the lemongrass, lime leaves and galangal in the center tie it shut with some string. This makes it much easier for when you eat, no suprises.
• Add chicken broth fish sauce and cheese cloth bag into pot and bring to a simmer. Cover and simmer for 15 minutes.
• Uncover the pot and add jalapeno's, sugar and chicken.
• Simmer for 2-3 minutes, then add chile paste,and mushrooms. Simmer for 2 more minutes. Add green onions and simmer 30 seconds.
• Turn off the heat and add lime juice and garnish with cilantro.
• Test for saltiness and sourness. If required, adjust with more fish sauce Salt) and lime or lemon juice (sour).Discard spice bag and enjoy.

TOMYAM

Steps:

• Clams (mussels): soak them in a bowl of water as soon as you've brought home from the shops, washed, and then pour into the pot, poured the water, then boil, when you see a clam shell opening, please take the pot off the stove. Pour the clam broth in a large bowl, to sediment (sand), and then take the meat inside the shells of clams on a small plate, set aside.
• Boil the water first and then pour shrimp, squid, fish meat -- into the pot about 3 minutes, then remove it to the basket, drained, mixed with a little seasoning salt.
• Place the saucepan on the stove, heat oil, add yellow onions, stir until the wonderful odor emitted, and turn yellow golden. Then add Roasted chilli paste, galangal, lemon grass and stir well to get up the scent.
• Add the diced tomatoes, and continue to stir untill it soft, puor the Tom Yum Paste into it. stir for about 3 minutes.
• Draw off the water (make sure no sand) of clam broth, pour into the pot and boil about 3 minutes to get up the scent.
• Next, increase the heat and bring to the boil, add prawn, squid and fish into the saucepan and heat to boiling for 2 minutes, when shrimp and squid are just cooked, add the clams, mushrooms, the remaining tomatoes, fresh peppers to the pot and stir together briefly.

TOM YAM KUNG, DELICIOUS, SHRIMP

Steps:

• Take the fresh shrimp and remove the heads and set aside, remove the shell then devein the shrimp, discard the shells. With a heavy object bruise the sides of the lemon grass, I use a meat tenderizer. Then cut into 2-3 inch sections. Take the lime leaves and make 3 to 5 slices each side.Slice the galangal in about 1/8" sections. Take a 12 inch square piece of cheese clothplace the lemongrass, shrimp heads and galangal in the center tie it shut with some string. This makes it much easier for when you eat, no suprises.
• 2Add chicken broth, fish sauce and ,lime leaves cheese cloth spice bag into pot and bring to a simmer. Cover and simmer for 15 minutes.
• 3Uncover the pot add jalapeno's, onion and sugar.
• 4Simmer for 2-3 minutes, then add chile paste,and fresh mushrooms. Simmer for 2 more minutes. Add green onions and shrimp simmer for 1 minute.
• 5Turn off the heat and add lime juice and garnish with coriander or cilantro.
• 6Test for saltiness and sourness. If required, adjust with more fish sauce Salt) and lime (sour).Discard spice bag and enjoy. ,.

TOM YUM KUNG

Steps:

• Pour stock and lime juice into a deep cooking pot.
• Place lemongrass in a food processor and process until finely grated. Add to pot. The bulb can be thrown into the pot for additional flavor (remove before serving).
• Add the galanga powder to the pot.
• Add garlic, chilies, peppers, and Kaffir leaves (or lime peel). Bring to a mild boil.
• Add the mushrooms and shrimp. Gently simmer 'til shrimp is pink.
• Turn down the heat to low then add the coconut milk and fish sauce. Taste to adjust seasonings, adding more chilies and/or fish sauce (instead of salt) as desired.
• Serve in bowls with cilantro sprinkled over. And on the side, steamed jasmine rice and quarters of fresh lime.