Today I decided to kick start on my food blog and I did! It was an action delayed 2 years. This is the dish I made for lunch and dinner today - tom yum. Tom yum is one of my favorite hot soup dish. It is extremely easy to make yet so light and flavorful.
Background
Tom yum is a hot and sour clear soup originated from Thailand. The broth is mainly made from galangal, lemongrass, lime leaves, and bird's eye chili. The soup dish is mainly eaten as an entree with steamed white rice. The dish is famous in South East Asia, and can be found widely in all Thai restaurants in MN. Usually tom yum contains shrimp as the protein (hence the word goong), but can also contains chicken or other types of seafood.
Recipe
Difficulty: Easy
Servings: 4
For the soup base:
3cups Water
8 Bird's eye chili (adjust according to taste)
1stalk Lemongrass (cut into 1 inch pieces)
2slices Galangal (about 1/2 inch slice)
2slices Kaffir lime leave
2tbsp Thai chili paste / tom yum base paste
For the ingredient:
1cup Shimeji mushroom
2stalk Carrot (cut diagonally)
1cup Soft Tofu (cubed)
1 Tomato (wedged)
20 Large shrimp (peeled and deveined)
1bunch Cilantro for garnish
Directions:
- Boil water and add Thai chili paste. Run the soup through a strainer to remove lumps from the chili paste. (This might be an extra work, but trust me, it will be all worth it)
- Throw in bird's eye chili, galangal, lemongrass, kaffir lime leave, and let simmer.
- Add the carrot and cook until almost soft, then add the mushroom and tofu.
- Lastly, add the shrimp and tomato. Cook for just another 3 minutes or until shrimp has turned pink.
- Garnish with cilantro. Serve with a bowl of rice.
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