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Am an open book.. a big time foodie.. an aspiring chef... who has a thirst for knowledge.. loves traveling...loves making friends.. is passionate about writing...wants to capture life through photography...is a loud mouth..a chatterbox...a self proclaimed Bohemian..and the world is my oyster !!!!

Sunday, August 14, 2011

Tom Yum Goong


1 1/2 pounds
medium shrimp
9 1/2 cups
water, divided
1/2 cup
chopped peeled fresh galangal
1/2 cup
(2-inch) pieces peeled fresh lemongrass (about 4 stalks)
kaffir lime leaves
1/2 cup
2 tablespoons
roasted red chili paste
1 tablespoon
fish sauce
Thai chiles
1/2 cup
chopped green onions
1/2 cup
chopped fresh cilantro
1 tablespoon
fresh lime juice
4 lime wedges


Peel and devein shrimp, reserving shells. Combine shrimp shells and 6 cups water in a vessel; bring to a simmer. Cook 1 hour. Strain broth through a sieve into a bowl; discard solids. Combine broth and remaining 3 1/2 cups water in a large saucepan; bring to a boil. Add galangal, lemongrass, and kaffir lime leaves to vessel and let it simmer for 10 minutes. Strain broth mixture through a sieve into a bowl; discard solids. Return broth mixture to pan. Add mushrooms, chili paste, fish sauce, and chiles; bring to a boil. Stir in shrimp, green onions, and cilantro; cook 3 minutes or until shrimp are done. Stir in fresh lime juice. Serve with lime wedges

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