Tom Yam Pla



Tom Yam Pla


This fantastic spicy yet sour soup is simply delicious!

Ingredients

1.5 litres chicken or fish stock
4 whole roasted shallots
3 kaffir lime leaves, torn
1 stalk lemongrass, cut into 3 cm lengths  
300g fish, scaled, gutted and cut into fillets (or cheat as I do and buy fish fillets - make sure it is a firm white fish. 
4 crispy fried dried red chillies
1 shallot, sliced
3 blades corriander
1-2 tablespoons fish sauce
2-3 limes, juiced
2 tablespoons tamarind juice


Method


In a pot, add the stock and bring to a simmer.
Add the roasted shallots, kaffir lime leaves and lemongrass. Simmer for 10 minutes.
Add the fish fillets and simmer until just cooked. Add the chillies, shallot and coriander. Cook for 5 minutes.
Season the soup with the fish sauce, lime juice and tamarind juice. Just before serving, adjust the seasoning, it may need more stock, lime juice or fish sauce.
The Thai people eat this soup with white rice

Comments

Post a Comment

Popular posts from this blog

Gateaux Noix

Image
This page has moved to A Vagabond Life Food Blog Gateaux Noix Gateaux Noix is a traditional walnut cake that you will see across the region of Perigord in markets and bouloungeries. Delicious with a cup of tea..... Ingredients 1 cup shelled walnuts 250g flour 250g caster sugar 4 eggs 1 cup oil 1 cup white wine 1 pinch salt 2 teaspoons baking powder Method Pre-heat oven to 200C. Grease a cake tin with butter. Grind the walnuts to a fine powder. Sift the flour and baking powder together. Cream the butter and sugar until the mixture is light and creamy. Add the flour mixture, salt wine and walnuts and mix well. Add the oil. Pour the mixture into the cake tin and bake for 30 minutes.
Read more

Passionfruit Souffle

Image
Ingredients 2 egg yolks 50 grams sugar 30 ml strained Passionfruit Juice 2 egg whites Salt Method Pre-heat oven to 200C In a bowl, cream the egg yolks with  25g sugar, until pale and the sugar has dissolved. Add the passionfruit juice, mix well and set aside. In a separate clean bowl whisk the egg whites with a tiny pinch of salt. When you are ½ way to peaks forming, add ½ the remaining sugar, followed by the rest shortly after. Whisk to firm peaks being careful not to overbeat them. Gently stir 1/3 of the whites into the yolk mixture then carefully fold through the remaining. Spoon the mixture into a buttered and sugared soufflé mould  Bake at 190C for 12 minutes. Serve immediately with ice cream.
Read more