Username:
Password:

Forgot your password?


Course:
Appetizer  (72)
Beverage  (10)
Breakfast  (34)
Dessert  (27)
Dressing  (19)
Entree  (234)
Lunch  (4)
Sauce  (68)
Side Dish  (111)
Snack  (17)
Soup  (72)

Base:
Beef  (86)
Condiment  (58)
Dairy  (23)
Dressing  (9)
Egg  (9)
Fruit  (8)
Goat
Grain  (58)
Grain/Pasta  (45)
Lamb  (3)
Mutton  (2)
Noodles  (7)
Other  (15)
Pasta  (13)
Pork/Ham  (30)
Poultry  (95)
Seafood  (38)
Vegetable  (169)





PHPRecipeBook 4.08

Recipe Name: Tom yum soup (Chiang Mai) Submitted by: Julie
Source: Source Description: Thai cooking course
Ethnicity: Thai Last Modified: 1/17/2004
Base: Seafood Comments:
Course: Soup  
Difficulty: Easy
Preparation Time: 10-30 Minutes
Number of Servings: 1

Ingredients:
3 Slice(s) (thin) galanga root
1 (whites sliced in 3) lemongrass
1 quartered (onion or) shallot
3 (to 5) chili, bird's eye
1 de-stemmed kaffir lime leaf
2 mushroom, straw
1/2 tomato
1 Cup(s) (chicken stock or) water
3 peeled (but keep heads, casing) prawn
1 Tablespoon(s) fish sauce
1/4 Cup(s) cilantro
1 Tablespoon(s) lime juice
1 Teaspoon(s) chili jam
1 Clove(s) garlic
Directions:
1. Bring water to a boil in a sauce pan over high heat.

2. When it reaches boiling point, make a light shrimp stock by adding the heads and peelings, reducing heat to medium, and stirring the mixture gently.

3. In about 1 minute, the peelings will turn orange; then remove them from your stock with a slotted spoon.

4. Now add ginza, lemongrass, garlic, shallots, chilies, kaffir lime leaf, straw mushrooms, tomato, fish sauce, and chili jam. Cook for about 1 minute, until items are heated through.

5. Add prawns, stir, then add cilantro leaves and lime juice.

6. Remove from heat and serve.

Scale this recipe to Servings [?]