Vacationing in Thailand? What are you! You have to work in Thailand, especially if you are a cook, TV presenter and author of cookbooks!
I went to my Thai colleagues and they showed me how to cook Tom Yam Thai soup from A to Z, for real!
First, they showed me how to prepare pasta, blanks for various Thai dishes, something like curry. Garlic, onion, lemongrass, red pepper, fresh turmeric root, ginger and black pepper are crushed in a mortar and everything is poured with coconut milk, which was just extracted from coconut - they rubbed the white part of the coconut into shavings, poured it with water, squeezed it out - here you are and coconut milk!
For tom yum soup, we crushed and cut lemongrass, cut galangal into slices, some cubed tomatoes, onion scales, mushrooms, kaffir lime leaves, put everything in a saucepan, poured chicken broth, added paste for tom yum, which we also have sold, added dry chicken broth in the form of a powder, let it boil, lowered the shrimp and poured coconut milk after they had been removed from the heat. All!
Delicious, beautiful, but inconvenient to eat because of the hard lemongrass, galangal, kaffir lime leaves, and so on. Yes, and somehow ... well, I want something more solid and satisfying)))
Therefore, I propose another way, much more difficult, but with a result of a completely different level. Such a soup can even be served to kings. Recently, I went to a friend's birthday party, took some preparations with me, and quickly made soup on the spot. One man ate 7 plates, the rest 3-4, a nun came and ate only two, because there were no more. And said "It's Ambrosia!"
To prepare tom yum flavored ambrosia, fry onion, carrots in a little vegetable oil and add tomato puree (not pasta), as well as ready-made tom yum paste. Fermented shrimp paste can be added if desired.
Tear off the heads of the shrimp, cut off the shells from the tails, and remove the rectum from the tails. Shrimp heads and shells, along with lemongrass, galangal and chili peppers, fry. Add some broth and simmer everything together until the shells turn red.
Grind the resulting thick mixture in a stationary blender (cutter, food processor), and then rub through a sieve to get a clean puree. The rest can be filled with water, boiled for 5 minutes and the operation repeated - quite a lot of delicious puree will come out, but much more liquid.
Pour both mashed potatoes, both thick and thin, with broth to get the base of the soup of acceptable thickness. Add cubed eggplant, lime juice, mushrooms, kaffir lime leaves and shrimp tails to the soup, and if desired, other seafood, and at least mini-octopuses. Cook only until the shrimp turn red and lose their transparency.
When serving, add fresh cilantro.
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3 фев 2023
