Tom Yum - Hot And Sour Soup

Recipe Ingredients

2 lbs	908g / 32oz	Fresh mushrooms cut into small pieces
2		Lemon grass - bruised (this isn't eaten, but is an ess
2		Kaffir lime leaves - (sub. Lime zest)
2		Coriander [cilantro] plants - chopped
10		Prik ki nu - (birdseye chilies) thinly sliced
2		Dried red chilies - up to 5
3		Or 4 limes - juice of
2		Or 3 tablespoons of sliced bamboo shoots or coconut shoots
2 tablespoons	30ml	Fish sauce - up to 3
1 tablespoon	15ml	"chilies in oil" - up to 2

Recipe Instructions

The "chilies in oil" or nam prik pao can be bought in small glass bottles from oriental specialty stores. You can also make your own:

Tom Yum can be made with a number of ingredients. The version given here is for a simple tom yum het (mushroom soup), but it can also be tom yum kai (chicken), tom yum moo (pork), tom yum neua (beef), or tom yum khoong (shrimp), by simply substituting the mushrooms for another flavor ingredient. You can also mix and match to suit yourself.

Note: the Thais serve the soup with the rest of the meal, usually in a large soup tureen, and each diner serves themselves, and uses it to wash out the mouth between selections from the other foods on offer.

Recipe By: Muoi Khuntilanont

Source:
Keo Sananikone in "Keo's thai Cusine"

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