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Food & Drink Cook this: Spicy and sour soup with shrimp and tom yum paste from Kiin

18:56  25 november  2020
18:56  25 november  2020 Source:   nationalpost.com

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In this Thai tom yum soup recipe (ต้มยำ This recipe is for local Thai street food style tom yum soup – it’s not the fancy kind – but follow this recipe for the authentic taste you’ll find in Thailand. Make sure you taste test until your tom yum is perfectly sour and salty. You might need to add more fish

This video includes secret ingredients to the most famous Thai dish, Tom Yum Soup . Note: if you'd like to add more sourness to the soup , other than using lime, you can use tamarind paste as well. You can also replace the shrimps with chicken or pork or any other seafood, quick, easy and tasty!!!

Our cookbook of the week is Kiin by chef Nuit Regular. Over the next two days, we’ll feature another recipe from the book and an interview with the author.

a bowl of food on a plate: Spicy and sour soup with shrimp and tom yum paste from Kiin. © Provided by National Post Spicy and sour soup with shrimp and tom yum paste from Kiin.

To try another recipe from the book, check out: Crispy Thai omelette.

Tom yum paste was one of the first recipes chef Nuit Regular ever made on her own, when she was seven or eight years old growing up in the northern Thai town of Phrae. Inspired by a recipe she found in one of her aunt’s magazines, lifting the stone mortar and pestle was an effort in and of itself. Then came pounding the shallots to a fine paste.

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Tom Yum soup ( Tom Yum Goong) - everybody's favourite Thai soup is easy to make and just as amazing as Tom Yum is best made with whole prawns/ shrimp that you peel yourself. But I’ve got a recipe 2. Galangal is like ginger but it has a more sour and peppery flavour. If you can't find it, just

#Tomyumsoup #simplerecipe #Thairecipe Hello friends I am going to share with you my Tom Yum Soup / Tom Yum Goong. It is made with Galangal, Kaffir lime leave It is made with Galangal, Kaffir lime leaves, Chili, Coconut Cream, Lime, Lemongrass and chilli paste .

“At the beginning, I hated cooking. It was torture,” Regular recalls, laughing. “I remember clearly one shallot. When I pounded it, it just flew out. I had to look for it: ‘Where did it go?’ I was so upset because there were only three of them and (I was worried that) if my mom tasted it and it didn’t have that flavour, then she was going to complain, ‘Hey, what happened with the curry paste?’”

She often pairs this classic Thai soup with her crispy omelette (khai jeaw grob). Warming, spicy and sour, her version of tom yum goong naturally starts with freshly made paste, which she’s perfected over the years. The size of the dried shrimp affect the outcome, Regular emphasizes: Look for large ones, as smaller crustaceans tend to be saltier.

And if you find yourself tiring of pounding the chilies, garlic and shallots by hand, know that the physical labour pays off. Decades later, Regular looks back at the experience of toiling over the mortar and pestle with gratitude.

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Supremely hot and sour , light yet nourishing, this Thai soup is ideal for banishing even the worst I deep fry them with 5 dried red chillies, then purée the lot with some very aromatic shrimp paste Is tom yum your go-to recipe for scaring off colds, or do you have another secret weapon up your sleeve?

Making Thai Tom Yum Chilli Paste - Продолжительность: 0:56 Alyssa Liang 169 просмотров. How To Make Tom Yum Goong - Thai Spicy and Sour Soup with Prawns | Authentic Family Recipe #7 - Продолжительность: 5:03 World of Thai Food 3 952 просмотра.

“You know when you hate something and you say, ‘I don’t want to do this,’ and then it sticks with you longer?” says Regular. “It’s the memory of the sweet and spicy. Or the bittersweet, that’s how you say it in English.”

a table topped with different types of food on a plate:  Kiin, which means “eat” in Thai, includes more than 100 northern specialties as well as classic dishes eaten throughout the country. © Penguin Canada Kiin, which means “eat” in Thai, includes more than 100 northern specialties as well as classic dishes eaten throughout the country.

SPICY AND SOUR SOUP WITH SHRIMP AND TOM YUM PASTE

Tom Yum Goong

2 cups (500 mL) water

2 stalks lemongrass, lightly bruised and cut into 2-inch (5-cm) pieces

5 thin slices galangal

9 unpeeled Thai garlic cloves (or 3 peeled regular garlic cloves), lightly bruised

3 medium shallots, cut in half and lightly bruised

5 fresh magrud lime leaves (a.k.a. makrut lime)

1/3 cup (75 mL) Tom Yum Paste (recipe follows)

10 fresh or thawed frozen medium shrimp (size 21–25), peeled, deveined and cut in half lengthwise

6 oz (170 g) oyster mushrooms, roots cut off, torn in half lengthwise

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How to make Thai Hot and Sour Soup with Chicken ( Tom Yum Gai or Tom Yam Kai) David Dartmouth UK. Thai Food Recipes: Tom Yum ( Tomyum Hot and Sour Squid Soup ) | JoysThaiFood. Tom Yum Goong - by Rachel Cooks Thai.

5 cherry tomatoes, cut in half crosswise

1 tbsp (15 mL) Tamarind Paste (recipe follows) or store-bought

1 tbsp (15 mL) Thai cane sugar

2 tbsp (30 mL) Thai fish sauce

2 tbsp (30 mL) fresh lime juice

1/3 cup (75 mL) coarsely chopped fresh cilantro leaves and stems

2 green onions, cut into 2-inch (5-cm) pieces

1 stalk fresh sawtooth coriander, cut into 1-inch (2.5-cm) pieces

1 to 3 fresh bird’s eye chilies, lightly bruised

Step 1

In a medium pot over high heat, bring the water to a rolling boil. When the water is boiling, reduce the heat to medium and add the lemongrass, galangal, garlic, shallots and lime leaves. Boil for 5 minutes. Stir in the tom yum paste and boil for another 5 minutes.

Step 2

Without stirring, add the shrimp, oyster mushrooms and tomatoes. Increase the heat to high and cook, without stirring, for 2 to 3 minutes or until the shrimp are pink and opaque. Make sure to wait until the shrimp have had a chance to cook before stirring.

Step 3

Stir in the tamarind paste and cane sugar and cook for another minute. Stir in the fish sauce and lime juice. Remove from the heat. Stir in the cilantro, green onions, sawtooth coriander and chilies. Ladle into bowls and serve.

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Serves: 2

TOM YUM PASTE

Nham Prik Pao

1/4 cup (50 mL) large dried shrimp

1 tbsp + 1/4 cup (65 mL) sunflower oil, divided

3 to 5 large dried red spur chilies

3 tbsp (45 mL) unpeeled Thai garlic cloves or thinly sliced peeled regular garlic

3 tbsp (45 mL) thinly sliced shallots

1 tbsp (15 mL) paprika

1 tbsp (15 mL) Tamarind Paste (recipe follows) or store-bought

1 tbsp (15 mL) coconut sugar

Step 1

In a small food processor, pulse the dried shrimp until they look stringy, almost like floss. Set aside.

Step 2

In a small saucepan over medium heat, heat 1 tablespoon of the sunflower oil. Add the chilies and cook until the chilies turn dark red and the skin starts to plump up and looks smooth, 1 to 2 minutes. Transfer the chilies to a stone mortar and pestle. (Alternatively, you can use a small food processor.)

Step 3

Return the pan to medium heat. Add the remaining 1/4 cup sunflower oil and heat for 1 minute. Add the garlic and shallots and cook, stirring frequently, until cooked but not crispy, 2 to 3 minutes. The shallots will start to look transparent. Remove from the heat. Using a slotted spoon, transfer the garlic and shallots to the mortar with the chilies. Leave the oil in the pan.

Step 4

Pound the garlic and shallots to a fine paste. Add the paprika and pound to mix.

Step 5

Return the pan to medium heat and allow the sunflower oil to heat up for 1 minute. Scoop the paste out of the mortar, add to the oil and cook, stirring frequently, for about 2 minutes. Add the shrimp floss, tamarind paste and coconut sugar. Reduce the heat to medium-low and cook until the sugar is fully dissolved, 1 to 2 minutes. Store in an airtight container in the fridge for up to 3 days.

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Makes: 1/3 cup (75 mL)

TAMARIND PASTE

Nham Mha Kham

1 cup (250 mL) water

1/4 cup (80 g) seedless sour tamarind (dried or block)

Step 1

In a small saucepan over high heat, bring the water to a rolling boil. Break the tamarind into small pieces and drop them into the boiling water. Boil for 3 to 4 minutes. The heat breaks down the tamarind pulp and makes it easier to separate the fibres. If using dried tamarind, it will start to expand. If using a tamarind block, it will absorb the water and start to soften.

Step 2

Strain through a fine-mesh sieve placed over a large bowl, pressing out every bit of liquid and paste. I recommend using a large bowl to help minimize the mess. Make sure to scrape the paste off the bottom of the sieve and mix it into the liquid. Discard the pulp in the sieve. Allow to cool before using. Store in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months.

Makes: about 1/2 cup (125 mL)

Recipes and image excerpted from Kiin by Nuit Regular. Copyright © 2020 by Nuit Regular. Photography copyright © 2020 by Michael Graydon and Nikole Herriott. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

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