As you know, at the beginning of the year I was in Thailand. And those who follow my Instagram account also know I was very enthusiastic about the Thai food. I was so excited that I even attended a cooking course in Kho Lanta, our last stop. At the beginning I was not quite sure whether it would be worthwhile to visit a cooking class. I was not sure if I would find all the ingredients at home to cook the dishes at all. But I decided to go for it, as the class was not that expensive. And I didn’t want to regret that I didn’t go. I have looked at the offers from a few cookery schools and then decided for one. And I'm so glad I went to this cooking course.
The explanations were so clear, we were told everything that we needed to know. We learned which ingredients we can replace and which not. Together we decided for 4 dishes we then cooked together. Everyone had their own cooking station, which was very pleasant. The first dish we cooked was the Tom Yam Gai soup. And exactly this soup is on the blog today.
You need:
30
g galagan
100
g mushrooms
1
tomatoe
2-3
chilies
2
stalks lemon gras
4
kaffir lime leaves
2
shallots
2
cubes vegetable stock
700
ml water
200
g sea food
2
tbsp fish sauce
1
tbsp brown sugar
2
tbsp lime juice
Cooking
time:30 minutes
Servings:
2
This is how we proceed:
I've found all the ingredients in a well-stocked Asia store.
- Peel and cut galagan into slices. If you do not find any to buy, then simply don’t use it, you can not replace it with something else.
- Clean the mushrooms and cut them in half. Cut the tomato in eight. Crush chilies, cut ends and cut lengthwise.
- Cut the end of the lemongrass and cut on the diagonal. Use only the white. Roughly chop kaffir leaves. Peel shallots and crush.
- Add the vegetable stock and the water in a saucepan and bring to a boil. When the water boils, add lemongrass, kaffir leaves, galagan and shallots. Allow to boil for 5 minutes until the aroma spreads.
- Add the mushrooms and cook for another 2 minutes. Add the seafood and cook for another 5 minutes. Season with sugar and fish sauce. Add the chilies and tomatoes, remove from the heat and let the soup stand for another 1-2 minutes.
- Before serving add lime juice.
Tipps:
- Instead of seafood you can use also chicken breast. Add the chicken after you cook the mushrooms
- If you want that the soup is even spicier, than just add the chilies at the beginning.
- This is the original version of the Tom Yam Gai soup and therefore it is clear. In many restaurants, however, a red soup is served. To get it so you just have to mix 2 tsp condensed milk (for coffee) ½ tsp chili paste and stir it in at the end.
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