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tom yam soup
There are two ways of making this famous Thai soup: the easy way, or 'from scratch'. Either way, you're going to wind up with a concoction that redefines the word 'hot'. (Ironically, cuisine such as this is very popular in tropical climates; the sweat that cascades from your newly opened pores acts as a natural air-conditioner.) This recipe is not for the faint-of-heart nor those with a sensitive palate. But trust me ... you'll soon develop a new tolerance for spicy food after about the third or fourth bowl.
Makes 4 servings
(Soup base from scratch)
6 Peppercorns
8 Coriander roots
3 Lemon grass stalks
4 Cups Fish stock or dashi
3 Ginger root slices
2 Red chilies, minced
- or -
3 Tom Yam bullion cubes
4 Cups Water
3 Tbs Lime juice
3 Tbs Fish sauce
2 Cups Shrimp, small and uncooked
2 Tbs Coriander, chopped
TO MAKE THE SOUP BASE FROM SCRATCH:
Puree the peppercorns and
coriander roots in a blender
or food processor until they
form a rough paste. Trim off
the root and outer layer from
the lemon grass, then thinly
slice the first 6 inches of
each stalk.
Bring 2 Cups of fish stock or
dashi to a boil in a medium-size saucepan. Reduce
heat. Add to the stock the
coriander paste. Stir. Then
add the lemon grass and the
sliced ginger. Return stock
to a boil and season with lime
juice, fish sauce and the
minced chilies.
TO MAKE A PREPARED SOUP STOCK:
The easiest way to make and
season the stock is to buy Tom
Yam bullion cubes at an Asian market. Three (3)
cubes added to 4 Cups boiling
water is sufficient. Season
further with lime juice and
fish sauce, then add in the
uncooked shrimp. Remove from
heat (the shrimp will continue
cooking) and portion out into
soup bowls. Garnish with
chopped coriander.
Remove the soup from the heat.
Add the raw shrimp (which will
continue cooking). Portion
the soup into bowls and
garnish with chopped
coriander. Serve immediately
with steamed rice and pickled
vegetables.
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