| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Thai |
Soup |
10 |
Servings |
INGREDIENTS
| 1 |
qt |
Fish stock |
| 2 |
|
Stalks lemon grass; bruised (up to) |
| 3 |
|
"Kaffir" lime leaves (use lime zest if you can't get it) |
| 2 |
|
Coriander [cilantro] plants; chopped |
| 1 |
tb |
Fresh ground ginger |
|
|
Ground chili powder (prok phom) to taste |
| 4 |
tb |
Red chilies in vinegar (prik dong) |
| 4 |
tb |
Green chilies in fish sauce (prik nam pla) (up to) |
| 4 |
|
Limes; juice of (up to) |
| 3 |
tb |
Sliced bamboo shoots or coconut shoots (up to) |
| 3 |
tb |
"chilies in oil" (prik nam pao) |
|
|
Raw shrimp (about 15 to the pound in size) |
INSTRUCTIONS
Date: Tue, 20 Feb 1996 18:14:38 -0500
From: The Meades <kmeade@ids2.idsonline.com>
Tom Yum Koong Suki (Tom Yum Shrimp Soup cooked in a suki pot)
Place about a liter (or a quart) of fish stock in the hot pot (if you
haven't got one, you could use a small "deep fryer" or a fondue pot as a
replacement).
Bring it to a boil and add all ingredients except shrimp. Raw shrimp
(about 15 to the pound in size) are placed on the table (in Thailand we
don't bother cleaning them - you might want to remove the heads, legs and
shells, and devein them), together with fresh mushrooms. The guests then
cook these by placing them in small bronze-wire baskets and dipping them in
the suki pot. If you are using fondue forks, you might want to add the
mushrooms to the soup liquor just before everyone starts to dine.
CHILE-HEADS DIGEST V2 #246
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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