Tom yum , Spicy Shrimp and Rice Soup Recipe

Tom yum, is a Thai soup, usually cooked with shrimp.Tom yum is widely served in neighbouring countries such as Cambodia, Brunei, Malaysia, Singapore and Laos and has been popularised around the world.

Tom yum

The words "tom yam" are derived from two Thai words. "Tom" refers to the boiling process, while "yam" refers to a Thai spicy and sour salad. Indeed, tom yum is characterised by its distinct hot and sour flavours, with fragrant spices and herbs generously used in the broth. The basic broth is made of stock and fresh ingredients such as lemongrass, kaffir lime leaves, galangal, lime juice, fish sauce, and crushed chili peppers.

Commercial tom yum paste is made by crushing all the herb ingredients and stir frying in oil. Seasoning and other preservative ingredients are then added. The paste is bottled or packaged and sold around the world. Tom yum flavored with the paste may have different characteristics from that made with fresh herb ingredients. The soup often includes meats such as chicken, beef, pork, or shrimp.

The 1997 Financial Crisis in Asia, which started in Thailand, is sometimes referred to as the "Tom Yam Kung Crisis" (Wikipedia)

Tom yum , Spicy Shrimp and Rice Soup

Tom yum , Spicy Shrimp and Rice Soup Recipe

Ingredients

• 4 cups fat-free, less-sodium chicken broth
• 2 cups water
• 1 cup instant long-grain rice (such as Minute brand)
• 1 tablespoon canola oil
• 1 teaspoon bottled minced garlic
• 1/2 teaspoon crushed red pepper
• 1 1/2 pounds large shrimp, peeled and deveined
• 4 lime wedges
• Bean sprouts (optional)
• Sliced green onions (optional)
• Chopped fresh cilantro (optional)
• Sliced jalapeño pepper (optional)

Direction – How To Make Spicy Shrimp and Rice Soup

1. Combine chicken broth and water in a large saucepan, and bring to a boil. Stir in instant long-grain rice, and bring to a boil. Remove from heat, and let stand 5 minutes.
2.  Heat canola oil in a large nonstick skillet over medium-high heat. Add garlic, red pepper, and shrimp; sauté 3 minutes or until shrimp are done. Stir shrimp mixture into broth mixture. Divide soup evenly among 4 bowls, and serve with lime wedges. Top each serving with sprouts, onions, cilantro, and jalapeño, if desired.

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Ditulis Fergusooo — Selasa, 31 Januari 2017 — Add Comment — Asian, Spicy Shrimp and Rice Soup, Thailand