♥♥ When two Cultures mixed (。◕‿◕。) Anything in my Page are only simple thing, but I did it with great love.

TOM YUM GOONG (Spicy sour Shrimp Soup)

Tom Yum soup or Spicy sour shrimp soup,  is a soups originating from Laos and ThailandThe Royal Lao version includes a pinch of rice in the soup, whereas other typical Laotian and Thai versions do not include rice as an ingredient. Tom yum is widely served in neighboring countries such as MalaysiaSingapore, and Indonesia, and has been popularized around the world.

Tom yum is characterized by its distinct hot and sour flavors, with fragrant herbs generously used. The basic broth is made of stock and fresh ingredients such as lemon grasskaffir lime leaves, galangallimejuice, fish sauce and crushed chili peppers.
Tom yum is usually made with prawns (tom yum goong or tom yum kung), chicken (tom yum kai), fish (tom yum pa in Laotian and tom yum pla in Thai), or mixed seafood (tom yum thale or tom yum po taek) and mushrooms - usually straw mushrooms or oyster mushrooms. The soup is often topped with generous sprinkling of fresh chopped cilantro (coriander leaves).
The less popular, and relatively more modern, variety of tom yum is tom yum nam khon (Thaiต้มยำน้ำข้น), where coconut milk is added to the broth. This adaptation is not to be confused with tom kha - where the galanga flavor dominates the soup. Tom yum nam khon is almost always made with prawns, whereas chicken is often used in tom kha (called tom kha gai, "chicken galanga soup"). Its other cousin is less well-known outside Thailand - tom khlong. Sometimes Thai chili jam (nam phrik phaoThaiน้ำพริกเผา) is added: this gives the soup a bright orange colour and makes the chili flavor more pronounced.
Commercial tom yum paste is made by crushing all the herb ingredients and stir-frying in oil. Seasoning and other preservative ingredients are then added. The paste is bottled or packaged, and sold around the world. Tom yum flavored with the paste may have different characteristics from that made with fresh herb ingredients.
Source: Wikipedia

It's sunny but very cold Sunday morning,2nd January 2011, about 5 degrees outside. This New Year celebrations I still passed it in Turkey, very much miss the celebration among families in Indonesia ...hopefully, the celebration next year I could be in Indonesia.
And this one, is only my little cure in this chill early 2011 day...

Ingredients needed:
- 1 kg of shrimp. Clean and separate shrimps' head and tail for making broth.
- 1/2 Kg fresh button mushrooms. Cut into pieces
- 1 + 1/2 lt of water for broth
- 2 stalks lemongrass. Crushed.
- 3 kaffir leaves.
- Galangal. Crushed.
- lemon juice to taste
- 2 tbsp oyster sauce
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- Coriander leaves for sprinkle/ garnish
- Enough cooking oil for sauteing.
Make puree from these Spices:
- 1 red onions (if you have small one, use it 3 or 4 pcs)
- 4 cloves garlic
- 1 teaspoon shrimp paste
- 1 tsp coriander seeds
- 1 large red chilly,seeded. (to give red color of soup)
- some cayenne pepper (if you like more hot spicy, you can add the amount)
- 3 kaffir leaves
- salt and sugar to taste
You can use blender or food processor
Method:
 1) Make shrimp broth: Boil water with head and tail of shrimp. Strain and discard the head and tail of shrimp.
2) Stir-fry the ground ingredients until fragrant, stir in soy sauce, fish sauce, oyster sauce,lemon grass, galangal and kaffir leaves. Saute until all wilted. Pour these spices into boiling broth.
3) Continue boil the broth over medium heat. Add shrimp, and mushrooms. Add lemon juice, do not forget to test the taste, maybe you must add salt or sugar or even lemon juice to adjust the taste. It should have spicy sour taste. Continue cook until boiling and mushrooms slightly wilted.

Enjoy while hot with steam white rice. @(^_^)@


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11 comments:

  1. The soup sounds incredible - I'd love to try it!

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  2. Hi Citra, what a coincidence, it's Sunday here, children were back for their weekend break so my son a die hard fan of TOM YAM GOONG requested for Tom Yam, so I did the same menu as yours. Is it easy for you to get lemongrass, kaffir leave etc over there? you made your own tom yam paste/ i just grabbed ready made from the shelf. Wow..... an international of your own style.

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  3. Hi Kate@diethood.com ... It's my favorite... hope it will be yours too..have a try. ^_^

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  4. Paty, I think for us who has original Asian tongue (taste) will make this soup as their most comforting and fave meal ya ^_^ And yes, I can not find tom yum paste here in Turkey, but I have still some stock "bumbu dapur from Indonesia when I was home in Indonesia or my family send me those things..pretty expensive though but it's a price to cure my homesick sometimes ^_^
    Really nice to have U here, thx ya..

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  5. You are as cold there as we are here in Arizona. Both places are thought of as hot, but obviously are NOT in the wintertime. I am sorry you cannot be where you want to be this New Year. The soup sounds like a delicious tradition.

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  6. Looks great. Im planning to get fish souce and oyster souce and start cooking something like that :)

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  7. This is sooooo good! I first tried Tom Yam in Thailanad ten years ago and instantly loved it. It's been with me as one of my favorite soups since then.
    Tom Kha Gai is another favorite of mine - http://www.gastronautadventures.com/blog/view/quick_and_simple_tom_kha_gai_fragrant_thai_coconut_soup_with_chicken

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  8. Hi Kristen and Madeja ^_^
    Hope you can try this and like it instantly ^_^

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  9. To Gunnar, Yes..it's definitely everybody favorite ya.. ^_^
    And I also enjoy your page.. it always remind me of my homeland.. thx for visiting my page as well
    Love your balines food ^_^

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  10. Love a good Thia soup. This looks amazing.

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