Tom Yam Pla Thai Spicy And Sour Soup With Fish Food

TOM YAM PLA (THAI SPICY AND SOUR SOUP WITH FISH)

Steps:

• For the Fish: Place snapper in a medium bowl, add fish sauce, and toss to coat. Cover tightly with plastic wrap and refrigerate for at least 20 minutes or up to 4 hours.
• For the Fish Stock: Meanwhile, in a large pot, combine tomatoes, lemongrass, onion, galangal, lime leaves, fish sauce, and 2 quarts (1.9L) water and bring to a bowl over high heat. Add reserved head and bones, then lower heat to maintain a simmer. Cook, skimming any scum that accumulates on the surface, until liquid is reduced by half, about 30 minutes. Strain liquid through a fine-mesh strainer set over a 2-quart saucepan (you should have about 1 quart; 945ml) and set aside. Discard head, bones, and aromatics.
• For the Soup: Heat a 10-inch cast iron skillet or carbon steel pan over high heat until lightly smoking. Add dried chiles and cook until lightly charred on one side, making sure to move them around to avoid burning, 20 to 30 seconds. Transfer chiles to a small bowl. Add tomatoes to pan and cook over high heat until charred on all sides, making sure to move them around to avoid burning, about 3 minutes. Transfer to the bowl with chiles and set aside.
• Bring reserved fish stock in saucepan to a boil over high heat. Add galangal, lemongrass, and shallots, along with charred chiles and tomatoes, and allow aromatics to infuse stock, about 1 minute. Add snapper, making sure it is submerged in the stock, and cook until snapper is opaque and just cooked through, about 2 minutes. Add lime leaves, fresh chiles, and fish sauce, and remove from heat. Stir in lime juice (the color of the stock will turn opaque) and culantro. Serve immediately with cooked jasmine rice.

TOM YUM (SPICY THAI SOUP)

Steps:

• Pour water into medium saucepan and place over high head on stove; bring to boil and add Kaffir lime leaves & lemon grass; cook for 2 minutes.
• Reduce to low heat, add fish sauce, lime juice, fresh ground red chili, and chili paste in soy bean oil.
• Add mushrooms & tomatoes; cook for several minutes.
• Add shrimp or chicken.
• Turn heat to high, do not stir.
• When shrimp or chicken is cooked, continue to cook for 2 minutes more.
• Serve with hot rice.

BLUE ELEPHANT TOM YAM SOUR AND SPICY SOUP

Steps:

• Bring 500 ml water to the boil, add chicken stock cube.
• Add sliced galangal, lemongrass, kaffir lime leaves, crushed chillies and quartered mushrooms.
• Bring back to the boil.
• Add prawns, fish sauce and chilli paste.
• Simmer until cooked through.
• Remove from heat, add lime juice.
• Garnish with fresh coriander.

TOMYAM SOUP THAILAND

Steps:

• Preparation.
• - 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.