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Expand your recipes with Asian style soup, such as Mongolian Hot pot, Sechuan hot and sour soup, laksa, and other soup.
For Thai style soup, try this Tom Yum goong recipe:
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1.5L water, or chicken stock or fish stock.
250g raw medium prawns (prawns must be as fresh as possible)
100g white fish fillet, cut into squares.
100g calamari, cut into small pieces
100g mussels
(Note: for the seafood ingredients, you can use only prawns, or prawns mixed with one of the other ingredients.)
2 stalk of lemongrass, bruised
1 tbsp lime juice, you can use lemon juice if it's more available to you.
2 lime leaves or 1 tsp lime rind.
1/2 tbsp fish sauce
1 tsp chili oil (1/4 tsp for those who don't like spicy food)
tsp Salt, or to taste
cup fresh coriander leaves
Direction:
1.If you use chicken or fish stock, skip this step. If you want to make prawn broth, follow this step: remove the prawn heads and peel the prawns. Devein the prawns. Set the prawns aside. Heat the oil in a large pan and stir fry the shells and the prawnheads for about 7 minutes. Add 500ml water to the pan and boil until slightly reduced. Add the rest of the water and simmer around 20 minutes.
2. Drain and discard the shells and heads. Put the stock back into the pan. If you use chicken broth, you can start at this phase. Add the lemongrass, lime juice, fish sauce, chili oil, and salt. Bring to boil. Add the prawns and seafood. Simmer until the seafood is fully cooked, for about 5 minutes. Do not overcook the seafood! Discard the lemongrass. Serve hot with coriander leaves.
-------unquote--------
For Thai style soup, try this Tom Yum goong recipe:
-----------quote---------
1.5L water, or chicken stock or fish stock.
250g raw medium prawns (prawns must be as fresh as possible)
100g white fish fillet, cut into squares.
100g calamari, cut into small pieces
100g mussels
(Note: for the seafood ingredients, you can use only prawns, or prawns mixed with one of the other ingredients.)
2 stalk of lemongrass, bruised
1 tbsp lime juice, you can use lemon juice if it's more available to you.
2 lime leaves or 1 tsp lime rind.
1/2 tbsp fish sauce
1 tsp chili oil (1/4 tsp for those who don't like spicy food)
tsp Salt, or to taste
cup fresh coriander leaves
Direction:
1.If you use chicken or fish stock, skip this step. If you want to make prawn broth, follow this step: remove the prawn heads and peel the prawns. Devein the prawns. Set the prawns aside. Heat the oil in a large pan and stir fry the shells and the prawnheads for about 7 minutes. Add 500ml water to the pan and boil until slightly reduced. Add the rest of the water and simmer around 20 minutes.
2. Drain and discard the shells and heads. Put the stock back into the pan. If you use chicken broth, you can start at this phase. Add the lemongrass, lime juice, fish sauce, chili oil, and salt. Bring to boil. Add the prawns and seafood. Simmer until the seafood is fully cooked, for about 5 minutes. Do not overcook the seafood! Discard the lemongrass. Serve hot with coriander leaves.
-------unquote--------
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