Tom Yum soup
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: SERVES 2-3
Ingredients:
4-6 cups good-tasting chicken stock
1 stalk lemongrass , minced, OR 4 Tbsp. frozen prepared lemongrass (available at Asian stores)
3 kaffir lime leaves (available fresh or frozen at Asian stores)
3-4 cloves garlic, minced
1-2 red chilies, finely sliced, OR substitute 1/2 to 3/4 tsp. dried crushed chili
3 Tbsp. fish sauce (available at all Asian/Chinese food stores and some supermarket chains)
a generous handful of fresh shiitake mushrooms, sliced thinly
12 medium raw shrimp, shells removed
1/2 can good-quality coconut milk, OR 1/2 can evaporated milk
1 Tbsp. freshly-squeezed lime juice
1/3 cup fresh coriander (cilantro), roughly chopped
optional: 1/2 tsp. sugar
optional: extra vegetables of your choice (shown here: cherry tomatoes & broccoli)
Preparation:
1. Pour stock into a deep cooking pot and bring to a boil.
2. Add the lemongrass and boil for 1-2 minutes. If using fresh lemongrass, also add the upper stalk pieces for extra flavor.
3. Add garlic, chili, lime leaves, and mushrooms. Reduce heat to medium and simmer 1-2 minutes.
4. Add the shrimp (plus other vegetables such as cherry tomatoes and broccoli, if using). Simmer 3-4 minutes, or until shrimp is pink and plump.
5. Reduce heat to medium-low and add the coconut milk plus fish sauce and lime juice. Stir well to combine and gently simmer until hot. Test the soup for salt and spice, adding more fish sauce instead of salt (I usually add 1 more Tbsp.), or more chili as desired. If too sour, add 1/2 tsp. sugar. If too spicy for your taste or if you'd like it creamier, add more coconut milk. If too salty, add another squeeze of lime juice.
6. Serve in bowls with fresh coriander sprinkled over. For an extra hit of flavor, you can also add some Thai chili sauce, either store-bought or the homemade version: Nam Prik Pao Chili Sauce Recipe. ENJOY!
About Tom Yum Soup and Coconut Milk: Depending on which Thai chef is cooking, evaporated milk may be added instead of coconut milk (this is often the case in Thailand). I prefer it with coconut milk, but strictly traditional Tom Yum is made with either evaporated milk, or without any milk whatsoever
Thai Spring Rolls! (Vegetarian or with Shrimp)
This spring roll recipe can be made vegetarian with tofu, or with baby shrimp if you prefer. Brimming with vegetables and lots of flavor, these spring rolls make a great appetizer or party food. And they're surprisingly easy to make. Get some help from your children or guests with the rolling, and you'll be crunching on these delicious spring rolls in no time. As a bonus, this spring roll recipe is also fresher and healthier than the spring rolls you'll find in most restaurants. ENJOY!
Prep Time: 35 minutes
Cook Time: 10 minutes
Total Time: 45 minutes
Ingredients:
3 cloves garlic, minced
1 thumb-size piece galangal OR ginger, grated
2 green onions, sliced into matchstick pieces
1 red chili, minced, OR 1/2 to 1 tsp. cayenne pepper (omit if you prefer very mild spring rolls)
1/2 cup shredded or finely chopped cabbage
4-6 shiitake mushrooms, cut into matchstick pieces
1/2 cup medium to firm tofu, sliced into matchstick pieces (If non-vegetarian: add 1/2 cup cooked baby shrimp)
approx. 2 cups bean sprouts
1/2 cup fresh coriander, roughly chopped
1/2 cup fresh basil, roughly chopped
2 Tbsp. oil, plus more for deep-frying
1 pkg. spring roll wrappers (thawed if frozen)
STIR-FRY SAUCE:
2 Tbsp. regular soy sauce
2 Tbsp. fish sauce OR vegetarian stir-fry sauce (I like Lee Kum Kee brand)
2 Tbsp. lime juice
1/4 tsp. sugar
TO SERVE:
Thai sweet chili sauce (available in most supermarkets, Asian section)
Preparation:
1. Place 2 Tbsp. oil in a wok or large frying pan over medium to high heat. Add garlic, galangal (or ginger), shallots, and chilli. Stir-fry until fragrant (about 1 minute). Stir-frying Tip: Add a little water to the wok/pan when it gets too dry instead of more oil.
2. Add cabbage, mushrooms, and tofu (or shrimp). As you stir-fry, add the sauce. Stir-fry 1-2 minutes, until vegetables have softened.
3. Remove from heat and add bean sprouts, tossing to mix in.
4. Do a taste test for salt, adding 1 Tbsp. more fish or soy sauce if not salty enough.
5. To assemble rolls, place a spring roll wrapper on a clean working surface. Place one heaping Tbsp. of the filling on the wrapper (if using large wrappers, you will need more).Tips: Spread the filling lengthwise along the spring roll wrapper nearer the end closest to you. Also, try not to include too much of the liquid left in the bottom of your wok/pan (a slotted spoon works well for this - drier filling is better.
6. Now sprinkle some of the fresh coriander and basil over the filling.
7. Fold the left and right sides of wrapper over filling, then lift up the wide end nearest you and tuck overtop. Roll to the other end. Secure the roll by dipping your fingers in some water and wetting the end, "pasting" it shut.
8. To fry spring rolls, place some oil (about 1 inch deep) in a wok or deep-sided frying pan over medium-high heat. When bubbles rise, or when the oil begins to form snake-like lines across the bottom of the pan, the oil may be hot enough. To test it, dip one corner of a spring roll into the oil. If it beginsto sizzle and cook, the oil is ready. If not, wait another 30 seconds to one minute and try again.
9. Using tongs, place spring rolls in oil, allowing them to fry about 1 minute on each side. Spring rolls are done when they turn light to medium golden-brown (see photo). Place on paper towels (or a clean dish towel) to drain while you finish frying the rest.
10. Serve spring rolls while still hot with Thai Sweet Chili Sauce, or your own dipping sauce (see recipe above). ENJOY!
TO MAKE YOUR OWN DIPPING SAUCE: Mix 1/3 cup plum sauce with 3 Tbsp. soy sauce. Add fresh cut red chili or dried crushed chili as desired.
