Tom Yum Goong Hot And Sour Soup Thai Style Food

TOM YUM - THAI HOT AND SOUR SOUP

Steps:

• Soak the wood ears in warm water for 20-30 minutes until they swell up and become soft.
• Rinse under cold water, and cut into thin ribons, discarding any hard centers; set aside.
• Slice tofu into long thin strips; set aside.
• Bring the 4 cups of water to a boil in a soup pot; add the soy sauce, black pepper, garlic, sugar, vinegar, sambal oelek, and salt and stir to blend.
• Lower heat to medium and cook for several minutes.
• Add the bamboo shoots and cook for a minute before adding the wood ears, the tofu, and the sesame oil.
• Cook the soup for 2-3 minutes, then stir in the cornstarch which should be dissolved in the 1 tablespoonful of water.
• Beat the egg yolks lightly and slide into the soup; turn off the heat and DO NOT STIR.
• The egg will cook into the hot soup and stay in pieces (if you stir it will shrivel).
• Pour soup into serving bowls and garnish with strips of red pepper and cilantro leaves.

TOM YUM GOONG (HOT AND SOUR SOUP THAI STYLE)

Steps:

• Combine chicken broth, lime rind, lemongrass, and habanero in a large saucepan and bring to a boil. Cook 5 minutes.
• Heat dark sesame oil in a large nonstick skillet over medium-high heat. Add snow peas and fresh ginger to pan then sauté 3 minutes.
• Add mushrooms and shrimp to broth in saucepan. Cook 3 minutes or until shrimp are done. Add juice, fish sauce, tomato, and onions to pan and cook 2 minutes.
• Remove soup from heat then stir in coconut milk and cilantro. Discard lemongrass stalk and lime leaves. Serve.
• Stir the soy sauce and black pepper into the snow peas and serve.

THAI HOT AND SOUR SHRIMP SOUP - TOM YUM GOONG

Steps:

• Heat oil in a pot with garlic until aromatic; add onion and cook, stirring, until onion is light brown.
• Add the water and bring to a boil.
• Add black pepper, lemongrass, galangal, chiles, and lime leaves; return to a boil and boil for 2 minutes.
• Place shrimp in the pot along with the fish sauce and lime juice.
• Simmer for 3 more minutes, or until shrimp are firm and cooked.
• Garnish soup with fresh cilantro before serving.