Tom Yum Goong

Thai soup that is easy to make.

The ingredients for Tom Yum Goong are:

• 1 Lemon Grass Stock
• 2 Cilantro Roots
• 4  to 5 chopped Cilantro Stocks
• 3 to 4 slices of Galungal Root
• 3  Kaffir Lime Leafs
• 1 1/2 cups Water
•  1/2 cup Carnation Evaporated Milk
• 2 Cloves of Garlic
• 1  teaspoon Soup Base  
• Sliced Mushrooms
• 3 Tablespoons Lime Juice
• 6 oz  Shrimp
• 3  tablespoons Fish Sauce
• Thai Chili to taste – very HOT
• 1/2  Sliced Tomato
• 1 1/2 tablespoons Chili Paste with Soy  Bean Oil
• 2 Red Onions

Lemon Grass, Galungal Root, Cilantro roots (one with stock), Kaffir Lime leafs and Thai chilies

All the spices used for this dish can be found in a good Asian Market.

Ready to use ingredients

Watch the video as Ning shows how quickly Tom Yum Goong can be prepared.  

Tom Yum Goong finished and ready to enjoy.

Enjoy Tom Yum Goong

Pease note the Lemon Grass and Kaffir Lime Leafs are very tough and are used to season the soup.  They are not usually a part of the soup that is eaten. 

Serve with rice and raw vegetables to complete the meal!

What Makes Thai Herbs Amazing?

Author: Saras

There are many things that are characteristics of Thailand, and have made a brand name for Thailand. These are Thai boxing, Thai dance, Thai silk, Thai rice, Thai fruits and of course, Thai food. The ingredients that make Thai food amazing are Thai ‘herbs’, which, together with ‘spices’, have been ingeniously blended in Thai cuisine. The recipes of Thai food have as their main ingredients.

Although most herbs are used are used as condiments or seasoning materials, Thai hers are somewhat different from all other herbs. They have characteristic taste and aroma that are not found in other herbs. They have characteristic taste and aroma that are not found in other herbs. For example, ‘Horapha’ or Thai basil (Ocimum basilicum), the same species as the well-known sweet basils, has distinct aroma and flovor from that of other sweet basils and is well suited for several Thai dishes, which cannot be replaced with other sweet basils or other herbal materials. These dishes include ‘Kaeng Khieo Wan’, ‘Kaeng Phet’, ‘Phat Makheua Yao’, stc. Similarly, ‘Kaphrao’ or Thai holy basil (Ocimun tenuiflorum), has a distinct flavor and aroma from other holy basil (which has rarely been used as herbs as herbs in other countries); it has made Thai dishes, such as ‘Kai Pat Bai Kaphrao’, very well known to the Thais as well as foreigners. ‘Maeng Lak’ or hairy basil (Ocimum americanum) is indispensable in ‘Khanom Chin Nam Ya’ and ‘Kaeng Riang’. ‘Makrut’ or kaffir lime (Citrus hvstrix) whose leaves are used in many Thai dishes, gives a unique aroma and flavorl it is a major ingredient of the world famous Thai soup, known as ‘Tom Yam Kung’. Like Thai spices, Thai herbs are uniquely blended with Thai dishes such that they are inseoarable. ‘Tom Yam Kung’. For example, is world famous because it contains a blend of many herbs (and also a few spices), among them kaffir lime leaves, lemongrass stem, limejuice and chili (the last three, although not the leafy nor soft flowering parts of plant, but are treated here as herbs since they come from fleshy part of the plant). Two other related types of Thai dishes, ‘Yam’ and ‘Phla’. Will not taste as good without such herbs as kitchen mint, lemongrass and lime.

In addition to adding flavor to the dishes, most Thai herbs also provide health benefits from their inherent medicinal properties. Thus, it is fair to say that Thai herbs. With their beautiful form with nice green color, are added as a flavoring, seasoning, or garnish, making Thai dishes both tasty and beautiful, as well as soothing the gtomach with their stomach with their refreshing and medicinal properties.

Article Source: ArticleBase.com