riacmt@ubvmsa.cc.buffalo.edu (Carol Miller-Tutzauer) (08/08/90)
In article <1990Jul30.145810.5083@mthvax.cs.miami.edu>, nan@LANCELOT.AVALON.CS.CMU.EDU (Nan Ellman) writes... > > >Does anyone have a recipe for Thai hot and sour soup? This is a clear >based soup (no coconut milk) with galanga, umbrella mushrooms and >other goodies. Thanks. Tom Yum Kang -- Sour Prawn Soup ------------------------------- (This is our own recipe, adapted from several we have. The main difference between our own and the other recipes is that we use a chicken & shrimp stock rather than plain water as the base. Much better and much more like what you get in the restaurants!) 1/2 lb shrimp, peeled and the shells reserved for making the stock 4 c chicken broth (canned is fine) 1 stalk fresh lemon grass, sliced 1 can (8 oz) straw mushrooms 2 kaffir lime leaves (if available) 1 T fish sauce 1/4 c fresh lime juice 2 T sliced green onions 1 T chopped fresh coriander leaves (cilantro) 1 to ? Thai chili peppers (green or red, but they must be fresh peppers) Garnish: Fresh coriander leaves (cilantro) Peel and devein shrimp. Reserve the shells. Refrigerate the shrimp while making the stock. Pour 1 1/2 c of the chicken broth into a saucepan, add the shrimp shells, and simmer until liquid has reduced in half (about 15-20 minutes). Strain into fresh soup pot. Add remaining chicken broth (2 1/2 cups). Bring to a boil. Add lemon grash and straw mushrooms. Reduce heat to medium-low. Add shrimp and cook for 3 minutes. Stir in fish sauce and lime juice (this will cloud the soup but don't worry; the lime juice substitutes for fresh tamarind juice). Sprinkle with green onions, fresh coriander, and chopped chili peppers. Serve hot with additional fresh coriander leaves. Note: You can substitute chicken for the shrimp if you wish. Then just use a reduced chicken broth. Enjoy, Carol Miller-Tutzauer riacmt@ubvms Buffalo, NY