Ingredients
-
1/2
-
2
-
2
-
1/2
-
10
-
5
-
4
-
2
-
6
-
6
-
3
-
1 1/4
-
2
-
1
-
2
Directions
Tom Yum Gai (Thai Hot & Sour Chicken Soup), This is our version of the hot and sour soup, modified to taste as much as possible like the wonderful version we would get at our favorite Thai restaurant, Bahn Na, in Ypsilanti, MI I’ve included the modifications (*) that make it vegetarian-friendly A note about the fish sauce: this can be purchased from any Asian grocery, and I would recommend just about any that come in a glass bottle – they generally taste better , Fantastic! Used ground chicken, and pressure cooker it for 12 minutes at the end Instructions are incomplete Didn’t tell you when to add mushrooms, or to remove the Kaffir lime leaves and lemongrass before serving Also minced ginger , The best and the most easy recipe, Highly recommend this if you are looking for tum yum soup recipe
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Steps
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1
Done
|
In a Medium-Sized Soup Pot, Heat the Peanut Oil Over Medium-High Heat. Saute the Chicken and/or Tofu, Onion (not the Green Onions), Half Each of the Ginger and Lemongrass Until the Chicken Is Only a Little Bit Pink and the Onion Translucent. |
|
2
Done
|
Add the Stock, Fish Sauce, Remaining Ginger and Lemongrass, Kaffir Lime Leaves, and (optional) Serrano Chilies. Simmer 10 - 15 Minute Covered on Medium-Low Heat. |
|
3
Done
|
Add the Sugar, Nam Prik Pao, and Sliced Tomatoes. Simmer an Additional 2 Minute. |
|
4
Done
|
Turn Heat Fully to Low and Add the Lime Juice to Taste. Add Half of the Diced Cilantro and the Green Onions, Then Let Simmer on Low For Another Few Minutes. |
|
5
Done
|
Sprinkle With the Remaining Cilantro and Serve With Additional Lime Juice. |
