How to make Thai hot & sour soup
Thailand's hot and sour seafood soup (tom yum in Thai) is a delicious treat and is not difficult to make.
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Here's How:
Remove the shells from 1 pound of medium-sized shrimp, but leave the tails (for appearance). Then cut open the back of each shrimp to remove the veins.
Clean 12 mushrooms with water and dry them well before cutting each into quarters.
Trim root and tough layers from 1 stalk of lemon grass. Thinly slice first six inches.
Bring 2 cups of chicken stock to boil.
Bring 4 cups of water to boil. Add lemon grass, 3 lime leaves, and shrimp.
When the shrimps turn pink, add mushrooms, 3 slices of ginger, 6 green peppercorns, and a teaspoon of salt.
Remove the pot from heat after boiling.
Add 2 tablespoons of fish sauce (or 4 tablespoons of soy sauce), 3 tablespoons of lime juice, and hot peppers to taste.
Serve soup while still hot.
Garnish with 1/2 cup of roughly chopped coriander (cilantro) leaves.
Tips:
Tom Yum soup can be made with a variety of ingredients. Chicken is a common substitute for shrimp. Other seafoods are also often used.
Be
careful with the peppers. Don't make the soup too hot for you to eat.
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