Tom Yum Kung Food

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.

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 YUM KOONG SOUP

Steps:

• Trim lemongrass and cut into matchstick size pieces.
• To make stock: Add the shrimp heads and shells to water, then cook for 20 minutes. Turn the fire off. Soak the heads and shells for further 20 minutes before discarding.
• Trim lemongrass and cut into matchstick size pieces.
• Add stock, lemon grass, kaffir lime leaves, galangal, chili padi, fish sauce, lime juice, sugar, and chili paste to a pot and bring to a boil. After boiling for 5 minutes, add shrimps and both mushrooms. Cook for further 10 minutes. Garnish with coriander leaves.