Narai Tom Yum Soup Recipes

TOM YUM SOUP RECIPE

Steps:

• Clean the shrimp heads and shells thoroughly with water. Boil them in a pot of water, about 1.5 liters, for fifteen minutes.
• Strain the stock through a wire mesh strainer.
• Cut the spices (Ingredient B) accordingly.
• Place ingredients B in the boiling stock, and let it simmer for fifteen minutes. After fifteen minutes, remove these ingredients from the stock.
• Add the mushrooms to the stock, followed by the shrimp, coriander stems, and tomato wedges. When the shrimp is cooked through, reduce the heat to low.
• Add ingredients D to the soup.
• For the creamy version, add the evaporated milk and the additional amount of Thai chili paste as in ingredient E.
• Garnish with coriander leaves.

TOM YUM SOUP

Steps:

• Wash mushrooms and set aside.
• Crush lemongrass with back of knife to release flavor. Tie in a knot and drop into pot of water.
• Bring water to a boil.
• Add mushrooms.
• Pull kaffir lime leaves from their stems and place in water. If using lime zest instead, add it.
• Turn off heat on stove.
• Crush chili peppers and place into a serving bowl. This will make the dish very spicy. If you don't want as much heat, don't crush the peppers, or only crush one. (If you prefer, omit the peppers entirely and use bottled chili sauce).
• Add fish sauce and juice from limes into bowl.
• Pour lemongrass broth into serving bowl.
• Taste, adjust fish sauce and lime if needed.
• Serve, sprinkled with cilantro.