Thursday, March 7, 2013

Tom Yum Goong Soup

This soup is ridiculously amazing. Point blank. It's the defines Thai flavor. It's both hot and cold. Also, my new favorite and very easy to make vegan, (which is the recipe I'll be giving you. I'll include the normal parts).

What you'll need:
  Tofu (amount to preference or you can do shrimp)
  4-5 cups soup broth
  2 stalks fresh lemongrass, lightly pounded
  4 Tbs fish sauce
  1/3 cups sliced fresh galangal (in the ginger family, like ginger root)
  1/2 cup mushroom (half or whole)
  6-8 lime leafs shredded
  4 tablespoons lime juice
  6 crushed fresh chile peppers (or to your satisfaction)
  2 tablespoons prik pao (roasted chile in oil)
  and fresh cilantro for garnish

What to do:
  Bring broth to boil. Then add the lemongrass, lime leaves and galangal. Bring     back to boil and add the mushrooms, prik pao, fish sauce and lime juice. Add tofu(you can also roast them before) and the chile peppers and wait till cooked through. Then serve.

This dish is absolutely one of my favorites. Hope you can try it and enjoy!

This isn't my photo. It's theirs