Quote:
Originally Posted by BigFatMeanie
The spicy coconut soup is good but the classic Thai Tom Yum soup is easier to make and generally is more impressive. There are all kinds of Tom Yum recipes out there but for any Tom Yum you make in the U.S. you will need to use a Tom Yum paste. You can mix and match the remaining ingredients to suit your taste and to suit what you can find (e.g. lemongrass is sometimes hard to get but the soup can still be good without it). What I like in my Tom Yum:
- Mushrooms (You need the straw mushrooms which usually come in cans in the asian store.)
- Shrimp
- Cherry tomato quarters (gives the soup a real tanginess)
- Lemon grass (found in asian stores)
- Kaffir lime (found in asian stores)
I've got to take a phone call now. I'll come back and talk about various meat dishes in a sec.
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I would love a good recipe for Tom Yum. (with quantities). Thanks in advance.
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