Thai Prawns And Squid Hot Soup Tom Yum Kung Lae Pia Muk Recipes

THAI PRAWNS AND SQUID HOT SOUP (TOM YUM KUNG LAE PIA MUK)

Steps:

• Clean the squid, cut off and chop the tentacles, then cut the body into rings.
• Put the stock, lime leaves and lemon grass in a pan, bring to the boil, then lower the heat and simmer for 5 minutes.
• Add the prawns (shrimp), squid and nam pla. Cook until the prawns have turned pink, then add the chilies.
• Pour the soup into 4 warmed individual bowls. Mix together the garlic and lime or lemon juice to taste, then stir into the soup. Sprinkle with coriander. Serve hot. Serves 4.
• NOTE: Nam pla is Thailand fish sauce.
• Lemon grass, fresh lemon grass is available from Asian stores. The lower third of the stalk, the bulb like portion, is the part to use when a recipe specifies 'chopped or sliced lemon grass'. Alternatively, the whole stalk may be bruised and added during cooking, but then it should be removed before serving. Dried lemon grass is a good substitute:--Soak in hot water for about 2 hours before using then remove from the dish before serving. 1 Tablespoon dried lemon grass is roughly equivalent to 1 stalk fresh. Powdered lemon grass is also available.
• Lime leaves, fresh lime leaves are preferred, but virtually unobtainable in the West. Dried lime leaves are available from Asian stores.
• Asian Cooking.

THAI SPICY SHRIMP SOUP (TOM YUM KOONG)

Steps:

• Devein shrimp; rinse and drain.
• Bring stock to a boil, and add remaining ingredients; cook until shrimp changes color.
• Remove chunks of lemon grass and whole chiles. Sprinkle with fresh cilantro; serve.