TOM YUM Soup (THAI)
This soup, based on seasoned Thai-style chicken stock, is fairly
simple. It has a slightly oily, reddened look from chile paste with
soybean oil. The paste has sugar, tamarind, garlic, shallots and
dried shrimp. Suggests varying the soup by adding other seafood
or vegetables such as bamboo shoots and baby corn. Add ramen or
other noodles to make it a main dish.
Active Work and Total Preparation Time: 15 minutes * Low-Fat
- Look for straw mushrooms, Thai chiles and Kaffir leaves at
Asian markets.
- 4 cups Thai Chicken Broth
- 1/2 cup peeled shrimp
- 1 (15-ounce) can straw mushrooms, drained and rinsed
- 6 to 8 roasted dried Thai chiles
- 3 tablespoons fish sauce
- 3 tablespoons lime juice
- 1 1/2 tablespoons chile paste in soybean oil
- 2 to 4 kaffir (Thai) lime leaves
Cilantro sprigs
Bring Thai Chicken Broth to simmer over medium-high heat in large
pot. Add shrimp, mushrooms and chiles and cook until shrimp turn
pink, about 1 minute. Stir in fish sauce, lime juice and chile paste.
Garnish with
lime leaves and cilantro. 4 to 6 servings.
Each of 6 servings: 76 calories; 1,089 mg sodium;
22 mg cholesterol; 1 gram fat; 7 grams carbohydrates; 9 grams; protein
; 0.59 gram fiber.
Thai Chicken Broth
Active Work Time: 10 minutes * Total Preparation
Time: 1 hour Look for galangal and Kaffir leaves at Asian markets.
- 1 chicken carcass
- 8 to 10 cups water
- 3/4 to 1 cup thinly sliced galangal
- 6 stalks lemon grass, lower thick portion only, pounded
- 10 kaffir (Thai) lime leaves * Place chicken carcass in Dutch
oven. Add water, galangal and lemon grass.
Roll lime leaves and crush lightly by hand, then add to pan. Bring
to boil, then reduce heat and simmer 30 to 45 minutes. Strain. 6 cups.
Each cup: 20 calories; 580 mg sodium; 0 cholesterol; 1 gram fat; 1
gram carbohydrates; 2 grams protein; 0 fiber.
FILIPINO
UKOY - Squash and Bean Sprout Fritters With Large Tiger Shrimp
Active Work and Preparation Time: 55 minutes
- Dried shrimp can be found at Asian markets.
- SQUASH
- 1 1/2 pounds kabocha squash, unpeeled
- 3 carrots
- 1/2 cup baby dried shrimp
- 1/2 pound large shrimp, peeled and deveined
- 1/2 pound bean sprouts
- 1/2 bunch green onions, chopped
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons pepper
Wash and quarter squash and remove seeds. Coarsely grate
squash and carrots in food processor or with hand grater. Transfer
to large bowl and add baby dried shrimp, shrimp, bean sprouts, green
onions, salt and pepper.
- SAUCE
- 1/4 cup light soy sauce
- 1/2 cup vinegar
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 teaspoon pepper
- Combine soy sauce, vinegar, onion, garlic and pepper and mix
well.
- BATTER
- 2 cups flour
- 1 tablespoon salt
- 2 eggs
- 1/2 teaspoon cayenne pepper
- 2 1/2 cups water
- Oil for frying
Procedures:
Combine flour, salt, eggs, cayenne and water and mix thoroughly. Add
batter to Squash and mix well. Form into palm-size 2-inch-thick fritters.
Heat 1/4 inch oil in skillet over medium heat. Fry fritters until
golden brown, about 2 minutes per side. Drain on paper towels. Spoon
Sauce over fritters. About 15 palm-size fritters. Each fritter: 143
calories; 1,031 mg sodium; 63 mg cholesterol; 6 grams fat; 16 grams
carbohydrates; 7 grams protein; 0.44 gram fiber.
Remarks
Taste of this recipe is awesome, I cooked it myself and really its too easy to cook.
By- Alda Johnson
Hey this site has made me to cook far tastier and mouthwatering dishes sitting at my place only. Its easy to have Asian Recipes guide online for all these preparations
By-Mexine
As I was cooking first time so I was a bit scared but now I know that I can also make a delicious recipe. This recipe is really too easy to cook and tasty too.
By Tom Alter
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