Dtom Yam Gkoong. An authentic Thai dish from cooking instructer, Kasma Loha-unchit Clark, www.thaifoodandtravel.com
Provided by Mrs. Grosh
Categories Clear Soup
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Cut the bottom tip off the lemon grass stalks and discard the loose outer layer(s). Then cut the stalks an inch apart at a slanted angle all the way up to the greener end where the grass blades start, exposing the inner core.
- Smnash each piece with the side of a cleaver, or the end of a heavy handle to bruise, releasing the aromatic oils.
- Place the cut lemon grass along with the sliced ginger, kaffir lime leaves, and about 2 quarts of waqter in a soup pot. Bring to a boil, reduce heat and simmer with a lid on for about 20-30 minutes to draw out flavors. Strain.
- Add the bruised whole Thai chillies (or substitute0 and a slicd onion. Simmer a couple of minutes.
- Add roasted chilli paste, tamarind jui9ce, and fresh brown mushrooms.
- Return to a boil and simmer a couple more minutes.
- Stir in the tomato wedges (if using), green onions and fish.
- After 15-30 seconds, turn off heat, add lime juce to the desired sourness and the cilantro. Serve immediately. Do not let the fish overcook.
Nutrition Facts : Calories 175.2, Fat 5.6, SaturatedFat 0.9, Cholesterol 43.8, Sodium 58.9, Carbohydrate 14, Fiber 2.4, Sugar 7.6, Protein 19.1
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