Famous peasant dishes

Arroz Con Pollo  Spain
Cassoulet  France
Cha Chiang Mein  China
Couscous  Morocco
Houskove Knedliky  Czech Republic
Huevos Rancheros  Mexico
Nasi Goreng  Indonesia
Osso Buco  Italy
Oyako Donburi  Japan
Roghan Josh  India
Tom Yam Kung  Thailand
Vatapa  Brazil
Yalanci Dolma  Turkey

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Tom Yam Kung
recipe
peasant dish of Thailand

 

Tom Yam Kung
ingredients

Servings: 6


Water
1 1/2 liters or 1 1/2 quarts
Unshelled small shrimp
500 grams or 1 pound
Nam pla (or similar fish sauce)
50 milliliters or 3 tablespoons
Shredded dried lemon grass
25 milliliters or 1 1/2 tablespoons
Makrut (or kaffir) lime leaves
5 good-conditioned leaves
Thinly sliced scallions
6 centiliters or 1/4 cup
Whole coriander leaves
6 centiliters or 1/4 cup
Thinly sliced green chili peppers
30 milliliters or 2 tablespoons

Tom Yam Kung
cooking steps


Boil the water in a 3 to 4 liter (3 to 4 quart) pot.

Shell and devein the shrimp. Add the shells along with the nam pla, lemon grass, and makrut leaves to the boiling water. Add all but approximately one fourth of the scallions, coriander leaves, and chili peppers to the boiling water.

Boil the mixture for 15 minutes.

Strain the mixture into another pot and bring the liquid to a simmer.

Stir in the shrimp and the uncooked scallions, coriander leaves, and chili peppers. Simmer for 2 to 3 minutes, depending on the thickness of the shrimp.

Ladle the Tom Yam Kung into a warm tureen or into warm individual bowls.



Also learn my recipes,
tips & insights of these
famous peasant dishes

Brazil - Vatapa
France - Cassoulet
China - Cha Chiang Mein
Czech Republic - Houskove Knedliky
Indonesia - Nasi Goreng
India - Roghan Josh
Italy - Osso Buco
Japan - Oyako Donburi
Mexico - Huevos Rancheros
Morocco - Couscous
Spain - Arroz Con Pollo
Thailand - Tom Yam Kung
Turkey - Yalanci Dolma


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