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Tom Yam Gung

I've made a fantastic tom yam gung twice in the past week, and I'd like to share the recipe I use for this spicy Thai staple soup.

I use Austin Bush's recipe, but I modify it a bit, since some of the ingredients are difficult to find in America.

So, just follow along with Austin, but feel free to use the following substitutions.

  • Galangal: Use ginger root but only about two-thirds of the suggested "thumb-sized piece".
  • Lemongrass: It's difficult to find in American supermarkets, so if you can't find it, you could try a paste, which is what I use.
  • Coriander: Use cilantro, and for the coriander root, use plenty of cilantro stalk.
  • Straw mushrooms: Any small type of mushroom should work well, as long as they're not the ridiculously common white kind.
  • Chili peppers: For two servings, use two medium-to-large jalapeño peppers plus a couple teaspoons of crushed red pepper.
  • Kaffir lime leaves: I just omit these because I don't know what would be a good substitute. Just use lots of lime juice, instead! The juice of two whole rolled limes seems to work well.

Beautiful soup. Read Austin's recipe and enjoy thoroughly!

Comments

I made this recently:
http://smittenkitchen.com/2008/02/pear-and-almond-tart/

it's awesome. (but be sure to have ice cream and friends nearby when ready to serve)

why have you turned on comment moderation? dont you believe in free speech commenting?


communist!

Okay...case closed. The next time someone calls me a foodie for discussing the interplay of flavors in a filet diane, I am going to refer them to your website. You're nothing but a culinary aesthete, and you'll never ever be any better. :-) J/K

The soup was super tasty!! It's one of my favorite dinners with you. :-)

oh man, make some for me!!

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