1st Boiled water together with lemon grass for five minutes. 2nd Appointed dried lime leaves and mu

We were warming up for our trip to Thailand in November to prepare Tom Yum. It also fits well now when kids start pulling colds home from preschool because the right is considered to be a cure for just that.
Tom Yum is a clear, spicy and sour soup that is common in Thailand electric citrus juicer and neighboring countries. electric citrus juicer Tom stands for soup and Yum is the name of a kind of tangy Thai salad. Then you can add Gai if the soup contains chicken, Ghong for shrimp, Pla fish etc. There are also variants with a dash of coconut milk in.
A quick googling on prescription shows that there are as many variations on the soup as there are Thais but a common denominator is usually broth, lemon grass, lime leaves, galangal electric citrus juicer (similar to ginger), coriander, electric citrus juicer chilli and fish sauce. Or do you make it easy for themselves and buy ready-mixed spices in the form of Tom Yum paste. Then select the main ingredient which then can be anything from beef to crab. Shrimp is the most common version - try to avoid tiger prawns only. In some variants also include mushrooms.
1st Boiled water together with lemon grass for five minutes. 2nd Appointed dried lime leaves and mushrooms. 3rd Contract with allowing shrimp (Swedish) boil the last minute. 4th Before the soup was poured into the bowls, I had filled them with: - a chopped chilli. - Fish sauce. - Lime juice fifth Poured soup into bowls and add Nam Prog Pow (red Thai curry paste) and coriander.
The tricky to cook this kind of food is there than cruelly hard to go on feeling, anyway for me. It is almost impossible to know how much acid as lemon grass and lime leaves give, and equally difficult to judge the strength of the chilli and curry paste.
Audrey, Jarvis and Marcus sat 4/5 while Sandra sat 3/5. It tasted very Thai, but Sandra had problems with acid and added sugar. Personally, I had trouble with chilli farther into soup I arrived. There is not much energy in the soup so we served with jasmine rice and hipster-IPA.
- There is no wholesome soup. We had 300g unpeeled shrimp and it was too little, ought to have 500g. Likewise, we should have had more mushrooms in. We had probably both too much and too much lemongrass lime leaves in.
We had heard of Niklas brother the chef that you should use frozen lime leaves and not dried as they dried tastes like hay. Therefore, it was a visit to Hung Fat. There were not only frozen lime leaves without a full Tom Yum kit with lime leaves, galangal, straw mushrooms, chili, large-leaved coriander and lemon grass. We hit on it and a Tom Yum kryddpasta. Good - because neither Niklas and I ate Tom Yum before so we felt it was a bit difficult to know how the law should electric citrus juicer taste. The large frozen shrimp we jumped over, but instead bought fresh "Swedish".
So there we were with a bunch of ingredients and did not know what we would do ... We had to improvise. We peeled prawns and boiled shell and head to a broth. Strained by the shells and added kryddpastan. A package would be mixed with just under 5 cups water. We started with a half package and 1.5 liter. We were then dilute with another half liter and make a special broth to the kids ... Then we mixed in the rest of the vegetables in the kit except chilli and coriander and cooked a few minutes. We added shrimp and coriander in the plates and poured the broth over and scooped up the mushrooms. We realized later that it would have been better if we had boiled galangal lime leaves and lemon grass with the basin and then jacked off. Chili, those who wanted to take. That's like saying some chili in kryddpastan. We served with lots of bread (not so thai maybe ...) and beer.
We like spicy food and the taste of the soup was good. But we lacked a bit of substance, it was a little lonely with just shrimp and mushrooms. We compared Pho which is among the most delicious in the project so far on our list. So it was just approved - 2/5 of the grade. The children gave the thumb down. It will be fun to order a "real" Tom Yum to compare when we get to Thailand. It's quite a big difference in flavor when making wok at home against when buying in Thai restaurants.
We made Tom Yum for a couple of months electric citrus juicer ago. Cod, salmon, shrimp and calamari were the main ingredients. Other ingredients were mushrooms, lemon grass, coriander and chillies. It was good sting in it and it was really good. Rating: Linda & Henrik strong 3rd, Martin 4th
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