{"id":569,"date":"2007-12-05T05:35:16","date_gmt":"2007-12-05T10:35:16","guid":{"rendered":"http:\/\/horizonsmagazine.com\/blog\/?p=569"},"modified":"2015-01-29T06:51:48","modified_gmt":"2015-01-29T11:51:48","slug":"easy-thai-yom-yum-soup-recipe","status":"publish","type":"post","link":"https:\/\/horizonsmagazine.com\/blog\/easy-thai-yom-yum-soup-recipe\/","title":{"rendered":"Easy Thai Yom Yum Soup Recipe"},"content":{"rendered":"

\"Vietnamese<\/a>INGREDIENTS <\/strong><\/span>
\n1\/2 pound medium shrimp – peeled and deveined (save shells and heads for stock)
\n12 mushrooms, halved<\/span>
\n1 (4.5 ounce) can straw mushrooms, drained
\n4 cups water or chicken broth <\/span>
\n2 stalks of lemon grass (will remove before eating)
\n4 kaffir lime leaves (will remove before eating)<\/span>
\n4 slices galangal (will remove before eating)
\n1-4 chilies as hot as you like them (I use 2)<\/span>
\n1 tablespoon tamarind paste
\n1- 1\/2 tablespoons fish sauce<\/span>
\n1- 1\/2 limes, juiced
\n1 teaspoon white sugar<\/span>
\n1 teaspoon chili garlic sauce
\n1 tablespoon nam prik pao or tom yum soup paste<\/span>
\n1 giant bunch of fresh basil or cilantro for last minute adding.\u00a0\u00a0 <\/p>\n

INSTRUCTIONS TO MAKE THE SOUP<\/strong>
\nTie lemongrass into a knot for easy removal before eating.<\/p>\n

To make stock: Add the shrimp heads and shells to water, then cook for 20 minutes.<\/p>\n

Turn the fire off. Soak the heads and shells for further 20 minutes.
\nSpoon out the heads and shells and discard, reserving the stock.<\/p>\n

Place the stock, lemon grass, kaffir lime leaves, galangal, chilies, fish sauce, tamarind paste, lime juice, sugar, and chili garlic sauce to a pot and bring to a boil. After boiling for 5 minutes, add shrimps and both mushrooms. Cook for further 10 minutes.<\/p>\n

Remove the lemongrass. Spoon out the gangalal and kaffir lime leaves.<\/p>\n

I crush about 20 basil leaves into the soup after it\u2019s in my bowl.<\/p>\n

If it\u2019s too mild, add chili garlic sauce \u00bc tsp at a time.
\nTo make more sour, add lime.
\nIf too sour, add \u00bd tsp sugar (or syrup or honey, but palm sugar is traditional).<\/p>\n

If too spicy (the above recipe will NOT be too spicy), spoon the shrimps and veggies over rice and freeze the stock for another time.<\/p>\n

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