トムヤム・スープ
タイ料理のピリ辛トムヤムスープ
【材料】 (8 servings)
2 stalks lemongrass
1 Tbsp canola oil
1 medium onion, chopped
2-3 garlic cloves, minced
1-2 shallot cloves, minced
2 tsp Thai red curry paste
Six 1/8" thick slices galangal (Thai ginger) or ginger, not peeled
3 Kaffir lime leaves, dried or fresh (I used dried)
4 cups chicken stock
1 lb chicken thighs, cut into 1/2" to 3/4" cubes
1 can straw mushrooms
1/2 can shredded bamboo shoots
2 limes, juiced
2 Tbs Nam pla or Nuoc mam (fish sauce)
3 scallions, trimmed and minced on the diagonal
1/4 cup fresh cilantro, chopped
【調理法】
1. Trim the lemongrass of its outer sheath and hard ends, whack it in a few places with the back of a knife, then cut it into two or three pieces.
2. In a medium large sauce pan, combine the oil, onion/garlic/shallots and turn the heat to medium. Cook a minute, stirring, then add the lemongrass, curry paste, galangal, and lime leaves.
3. Cook 3-4 minutes, then add the stock. Bring to a boil, then reduce the heat to medium and cook at a moderate boil for 15 minutes.
4. Add the coconut milk, chicken, mushrooms, and bamboo shoots to the broth. Cook for another 5 minutes, or until the chicken is done.
5. Stir in the lime juice and nam pla; taste and adjust the seasoning.
6. Divide into portions and garnish with the scallions and cilantro.
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