Tom Yam Kung

Dave DeWitt Leave a Comment

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Tom Yam Kung
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Ingredients


1 quart unsalted chicken stock
1 to 2 tablespoons bottled tom yam paste
2 stalks lemon grass, white stem portions, bruised
2 red chiles (or to taste), cut into 2 or 3
4 kaffir lime leaves (or 2 teaspoons grated lime peel)
10 shrimp, peeled, tails intact
5 straw or abalone mushrooms, cut into half
1 tablespoon fish sauce (or to taste)
Juice from 1 lime (or to taste)
Fresh cilantro leaves


Instructions


Bring the stock to a boil, then add the bottled paste lemongrass, red chiles and kaffir lime leaf, followed by the shrimp and mushrooms. Taste and season with fish sauce and the lime juice. Garnish with cilantro leaves and serve
Servings
4
Servings
4
Tom Yam Kung
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This recipe and others can be found in the following article:
 


Ingredients


1 quart unsalted chicken stock
1 to 2 tablespoons bottled tom yam paste
2 stalks lemon grass, white stem portions, bruised
2 red chiles (or to taste), cut into 2 or 3
4 kaffir lime leaves (or 2 teaspoons grated lime peel)
10 shrimp, peeled, tails intact
5 straw or abalone mushrooms, cut into half
1 tablespoon fish sauce (or to taste)
Juice from 1 lime (or to taste)
Fresh cilantro leaves


Instructions


Bring the stock to a boil, then add the bottled paste lemongrass, red chiles and kaffir lime leaf, followed by the shrimp and mushrooms. Taste and season with fish sauce and the lime juice. Garnish with cilantro leaves and serve
Servings
4
Servings
4
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