Thai Prawns And Squid Hot Soup Tom Yum Kung Lae Pia Muk Recipes

Steps:

• Pour stock and lime juice into a deep cooking pot.
• Place lemongrass in a food processor and process until finely grated. Add to pot. The bulb can be thrown into the pot for additional flavor (remove before serving).
• Add the galanga powder to the pot.
• Add garlic, chilies, peppers, and Kaffir leaves (or lime peel). Bring to a mild boil.
• Add the mushrooms and shrimp. Gently simmer 'til shrimp is pink.
• Turn down the heat to low then add the coconut milk and fish sauce. Taste to adjust seasonings, adding more chilies and/or fish sauce (instead of salt) as desired.
• Serve in bowls with cilantro sprinkled over. And on the side, steamed jasmine rice and quarters of fresh lime.

Steps:

• Clean the squid, cut off and chop the tentacles, then cut the body into rings.
• Put the stock, lime leaves and lemon grass in a pan, bring to the boil, then lower the heat and simmer for 5 minutes.
• Add the prawns (shrimp), squid and nam pla. Cook until the prawns have turned pink, then add the chilies.
• Pour the soup into 4 warmed individual bowls. Mix together the garlic and lime or lemon juice to taste, then stir into the soup. Sprinkle with coriander. Serve hot. Serves 4.
• NOTE: Nam pla is Thailand fish sauce.
• Lemon grass, fresh lemon grass is available from Asian stores. The lower third of the stalk, the bulb like portion, is the part to use when a recipe specifies 'chopped or sliced lemon grass'. Alternatively, the whole stalk may be bruised and added during cooking, but then it should be removed before serving. Dried lemon grass is a good substitute:--Soak in hot water for about 2 hours before using then remove from the dish before serving. 1 Tablespoon dried lemon grass is roughly equivalent to 1 stalk fresh. Powdered lemon grass is also available.
• Lime leaves, fresh lime leaves are preferred, but virtually unobtainable in the West. Dried lime leaves are available from Asian stores.
• Asian Cooking.

Steps:

• Heat oil in a pot with garlic until aromatic; add onion and cook, stirring, until onion is light brown.
• Add the water and bring to a boil.
• Add black pepper, lemongrass, galangal, chiles, and lime leaves; return to a boil and boil for 2 minutes.
• Place shrimp in the pot along with the fish sauce and lime juice.
• Simmer for 3 more minutes, or until shrimp are firm and cooked.
• Garnish soup with fresh cilantro before serving.

Steps:

• Mix the marinade ingredients and add to the prawns. Leave for 5 mins. To cook on a barbecue: thread the prawns on metal skewers, place in the centre of the grill on the lemongrass and cook for 2-3 mins, turning once until opaque. Discard the lemongrass before eating.

Steps:

• Devein shrimp; rinse and drain.
• Bring stock to a boil, and add remaining ingredients; cook until shrimp changes color.
• Remove chunks of lemon grass and whole chiles. Sprinkle with fresh cilantro; serve.

Steps:

• In the slow cooker, stir together the chicken stock, lemongrass, lime rind, Tom Yum paste, mushrooms, and Thai chiles.
• Cook on low for 6 hours, or on high for 2 hours.
• Adjust the heat to high, and add the shrimp, fish sauce, lime juice, and palm sugar, and cook for 10 minutes more, or until the shrimp are uniformly pink.
• Ladle the soup into a tureen or individual bowls, garnish with the cilantro, and serve.