Well since we’re at the cottage it’s more like what’s barbecuing, however last week, when we were still in town Laurent bought a carton of prepared Thai chicken broth by our good friend Mr Campbell. A recipe on the carton and the presence in the freezer of a bag of frozen shrimp inspired me to make Tom Yum (Shrimp Soup). However rather than using Mr Campbell’s recipe I did a quick search and found an easy recipe Recipetineats.com.
That particular recipe had instructions for making your own broth but I decided to make it even easier to use the prepared broth. One day when I’m feeling adventuresome I’ll go totally homemade but for now I present Water Street Tom Yum.
Tom Yum (Shrimp Soup)
– serves 2
Prep time: 10 minutes
Cooking time: 10 minutes
4 cups of prepared Thai chicken broth
300 grams/10 oz shrimp – shelled and cleaned
120g/4oz oyster mushrooms*
1 Roma tomato – cut into wedges
1/2 white onion – medium sized cut into 1 cm thick wedges
1 tsp sugar
3 tbsp fish sauce
3 tbsp lime juice
Fresh coriander for garnish
Thai chili cut into thin rounds (optional)
For creamy version
1 1/2 tbsp Asian chili paste
1/3 cup evaporated milk or coconut milk
Bring broth to a boil in a large saucepan then immediately reduce to a simmer.
Add mushrooms and onions and simmer for 3 minutes.
Add tomato wedges and simmer for 1 minute.
Add shrimp and simmer for 3 minutes or until they are just cooked.
Stir in sugar and fish sauce and simmer for 1 minute.
Add lime juice, then taste. Adjust sweet (sugar), salt (fish sauce) and sour (lime) to your taste (trust me, you’ll know when you like it!).
Ladle into bowls and serve with coriander and chili rounds if that is to your taste.
For creamy version
When adding sugar and fish sauce add the chili paste and evaporated milk and simmer for 1 minute. If using coconut milk it is known as Tom Kha.
Continue with the recipe.
Nagi – Recipetineats – April 8, 2021
*To be honest with you I didn’t have oyster mushrooms so had to use regular sliced mushrooms.
This soup is quick, easy and is going into our meal rotation.
The word for August 25th is:
1.1 A spoon larger than a teaspoon or a dessert spoon, used in serving food at the table.
1.2 A unit of capacity used in cooking, medicine, etc, equal to half a fluid ounce or three teaspoons.
As the word for a type of eating utensil, c. 1300 in English (in Old English such a thing might be a metesticca), in this sense supposed to be from Old Norse sponn, which meant “spoon” as well as “chip, tile.”
Did you know that a US tablespoon is not the same sizes as a UK or Australian tablespoon and the same goes for a cup. Check here.