What’s the perfect dish for this dreary weather? Pick your spirits up with a heartwarming bowl of tom yum. You might think it a chore to make this from scratch, but as we learned from Duan Dusit International Culinary School lecturers Panjama Praphapantasak and Yanat Maartloet during a cooking demonstration at Dusit Thani Manila, it’s not as challenging as it seems. Here’s a recipe for tom yum koong you can easily follow at home:
4 cups of water
2 stalks of fresh lemongrass (trim off the very end of the root and smash with the side of a cleaver or chef’s knife; cut into 1-inch pieces)
3 slices of fresh Galangal root (smashed)
3 pieces of fresh kaffir lime leaves
1 tablespoon of tamarind paste, with or without seeds
1 tablespoon of fish sauce
3/4 lbs shrimps (medium to large size, shelled and deveined)
12 fresh Thai chili peppers (whole or 2 medium sized jalapenos cut lengthwise into 1/4-inch strips)
½ small white onion, cut (1/4 inch slices)
2 tablespoons of roasted chili paste
16 oz. of straw mushrooms
1 small ripe tomato (cut into wedges 1/4 –inch thick)
1 small lemon or lime (squeezed)
2 sprigs of fresh cilantro
Bring water to boil over high heat in a medium-sized saucepan.
Add lemongrass, galangal, kaffir lime leaves, fish sauce, and tamarind paste.
Add the shrimps, cook for 3 minutes.
Add the onions, chili paste, and straw mushrooms.
Boil for another 7 minutes until shrimp is cooked through.
Add chili peppers and tomatoes.
Turn off the heat.
Add the lemon or lime juice.
Add fish sauce to taste.
Transfer to bowl, garnish with cilantro and roasted chili peppers.
Enjoy your bowl of tom yum!
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