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1993-01-25
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Date: 7 Aug 90 22:42:57 GMT
From: riacmt@ubvmsa.cc.buffalo.edu (Carol Miller-Tutzauer)
Subject: SHRIMP: Tom Yum Kang (Sour Prawn Soup)
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