Friday, November 13, 2015

THAI HOT AND SOUR SOUP (TOM-YUM-KAI) FPR THE S;OW FOOD CLASS ENJOY DAN:

THAI HOT AND SOUR SOUP (TOM-YUM-KAI) SLOW FOOD CLASS                                                            by CHEF DAN:
Serves 20

INGREDIENTS:

4 quarts shrimp broth (made from shrimp shells)
6 stalks lemongrass, sliced into 2-inch pieces
12 keffir lime leaves minced
4-inch piece fresh ginger, minced
3 Thai chilies, seeded and sliced
4 tablespoon fish sauce
1/4-cup tamarind
1/4-cup lime juice
1 (16oz) cans straw mushrooms, drained
2 pounds shrimp, peeled and shells reserved
10 scallions, sliced diagonally
1/2-cup dry roasted peanuts
Hand full cilantro

DIRECTIONS:

1.   In a skillet over medium-heat, add shrimp shells and cook for 2 minutes.
2.   In a stock pot high-heat, add 4 quarts water, shrimp shells, lemongrass, lime leaves, ginger, and Thai peppers.
3.   Bring to a boil and then simmer for 20 minutes.
4.   Drain through strainer into another stock pot.
5.   Discard solids.
6.   With the seasoned shrimp broth, bring to a boil and add fish sauce, tamarind, and mushrooms and simmer for about 10 minutes.
7.   Add shrimp and simmer 5-6 minutes.
8.   Remove from heat and add lime juice.
9.   In each serving bowl add cilantro, scallions, and peanuts.

ENJOY DAN:

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