Wednesday, December 29, 2010

Tom Yum Goong

After a few days of feasting on Western style food, my Asian heritage starts to crave for something hot and spicy. Whilst my two girls and hubby tucked into their creamy pasta with salmon, I enjoyed my bowl of steaming hot and spicy Tom Yum Goong with salmon, prawns, fish tofu and two types of mushroom - oyster and button, garnished with coriander. Delicious! It was a quick and easy to prepare as I used the Tean's Gourmet Tom Yum paste and added lemongrass (from my herb garden) and kaffir lime leaves, plus some chopped red chillies (also from my herb garden) for some heat.

8 comments:

  1. Do you know, that after seeing this picture earlier, I decided that I really wanted Tom Yam soup for dinner? And I had just that! It was from a local coffeshop, nothing fancy, and no where as good as yours looked, but it's enough to satisfy the craving. :)

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  2. ahh.. after all things Chrismassy.. tom yum goong is such a refreshing contrast. *drools*
    btw, i didn't know you can get Tean's easily in Au. i sent a whole box to my friend in Perth. I love their ready mix.

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  3. Awww Tong Yun Gong with Salmon is delicious!!!! You are making me very hungry now! :P

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  4. I know what you mean, I am now waiting for my Asian dinner as well to come (just ordered something ;)). Tom Yum Goong sounds just great!

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  5. Hot and spicy and a tinge of sourness never fails to satisfy.
    Elaine: It's easy to buy Tean's paste varieties in Sydney. I use them quite often because it's so much more convenient. We can also buy A1 brand pastes here too.

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  6. i agree!! I love pastes like this. It makes a simple dinner taste delicious!!!

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  7. Charmaine,
    Tean Gourmet is the best and I love all their paste... Have you tried the curry paste? Delicious! Oh, I can have 2 servings of your Tom Yum Goong...

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  8. this is really delicious soup!!! actually the problem is no to cook it, but to collect all these ingredients! I used to buy ingredients in Thailand when I go there for vacation. But now I’ve run out of my stock, and order all the ingredients online through thai tom yum shop! I use this one: Tom Yum recipe.com, but you can google your own favorite tom yum shop))

    and here is my recipe, which I use and the soup I prepare is exactly the same, that I’m used to in Thailand.
    Two servings:
    Chicken stock……………….1 liter (4 standard cups)
    Lemongrass…………………2 stalks
    Galangal………………………1 medium size root (70g or 2,5oz)
    Кaffir lime leaves…………7 leaves
    Fish sauce Nam Pla……..4 table spoons (60ml)
    Thai chili paste……………2 table spoons (30ml)
    Lime…………………………..2 limes
    Mushrooms………………100g or 3,5oz
    Chili peppers…………….1 to 5 pieces (1 is not so spicy, 5 pcs is pretty hot)
    Prawns ……………………..0,5 kg or 1,1lb
    Coriander………………….A little
    The base of classic Tom Yum Goong is chicken stock, but many cooks in Thailand use beef stock or even their mixture as well. Bring the stock to boil.
    First step: prepare galangal, lemongrass and kaffir lime leaves. Slice galangal and lemongrass and add them to stock with kaffir lime leaves. Then bring your stock back to boil.
    Second step: add mushrooms, fish sauce and chilli paste.
    Third and last step: Remove shells from prawns except tails and put them to stock. Press juice out of limes and add sliced chili peppers. As soon as prawns turn red add coriander and your first true Tom Yum is ready.

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