It is raining like dogs and cats outside. (…for being a non-native English speaker, I never understand what dogs and cats have to do with rain)
I have a bowl of warm mouthwatering soup in my hands and trying to think what I can write about today’s post.
I am thinking……. still thinking…….
Well, as always, no brain storming ideas coming to my mind. So I clicked on the song “Desperado” by Eagles on Youtube, and started thinking again… Gosh! that song is killing me.
Today is the kind of day that I tend to “blah-blah” a lot with my recipe. So be patient with me, please.
There are many different kinds of soups in Thailand. But I always come back for this hot and sour prawn soup called, “Tom Yum Goong“, as my favorite. Just thinking of this soup alone makes my mouth salivating.
Tom Yum Goong is perhaps the most well known dish of Thailand. With its sensationalizing flavor contrast and aroma, it surely awakes your taste bud on your tongue. I learned how to make this appetizing soup from my Thai friend many years ago. Ever since then, it became my repertoire soup when I need an Asian comfort any time of the year.
I think Tom Yum Goong can be a great remedy for cold and flu.
It can clear out your sinus like a plumber opening up the old clogged kitchen sink pipe. The degree of spiciness and the sourness can be achieved by your liking. Some add cow milk at the end to neutralize the spiciness. Some add coconut milk to make it creamy — then it sort of becomes a different soup called “Tom Khaa”. You can use chicken if you are not fond of prawns but you gotta allow prawns to be the highlight of this soup.
Here is how:
Add chicken stock and two slices of galangal.
What is galangal? Wikipedia will give you the answer. It looks like ginger but it is not the same. You can substitute with ginger if you can’t find it, but do your best to search your town for this. Makes all the difference…
Smack these tiny Thai chili, aka the killer!
I accidentally chew one of these in Thai papaya salad one night (they were even smaller than these) and it *literally* killed me. I ended up crying with tears, seriously!How many will you need? Depends on how many you can handle. You don’t actually eat them but they will yield the spicy kick in the soup.
And the best part, add the lime juice.
Adjust amount of lime juice depends on how sour your tongue desire. I like slightly on the sour side.
Sour Tom Yum is very likable. BUT, Sour Mrs. so-&-so on the next door is not…
Still raining outside…
I’ve been listening the “Desperado” about 5 times already.
Nobody makes songs like this anymore.
And with this warm bowl of fragrant soup in my hands,
I feel cozy,
I feel happy,
… and I am thankful.
With my Tom Yum love,
- Clean the shrimp by removing heads and shells but tails intact, reserve the heads and the shells. Discard the vein. Set aside.
- Smack one of lemongrass with back of your knife to release its fragrance.
- Heat oil in a soup pot over medium high heat, add the reserved shrimp heads and shells, and the one smashed lemongrass. Saute together for 3 minutes. Add chicken stock and galangal, let it boil first and then simmer over low heat for 20 minutes. Strain the stock and discard the shrimp heads & shells, lemongrass, and galangal pieces.
- Slice the other lemongrass thinly.
- Pour the stock back to the pot over medium high heat, add the sliced lemongrass, chili, lime leaves, and shallot, and bring them to boil. Add shrimp, mushroom, and tomato, and continue to cook. Season with fish sauce. Remove the pot from heat and add the lime juice.