I was cleaning up the ole WordPress today and ran across this dusty draft in my backlog. How it is possible to forget such a yummy recipe – especially one that involves not one but two types of soup – is beyond me. Let’s remedy that, shall we?
This is 2-for-1 in that it is The Chef’s recipe for both Shrimp Stock and Tom Yum Soup. Usually, if you don’t have the time or patience to make your stock, you can buy it; but the ingredient list on this sucker makes me think you should go traditional or go home.
And I’d wager that the flavor will be well worth it. Tom Yum is spicy, brothy Asian goodness, and the longer it simmers and permeates your house, the better it will be when you finally slurp it down.
1 tablespoon of olive oil
shells from 1 1/2 pounds of shrimp (shrimp reserved)
1 red bell pepper, chopped
stems of 1 lb shiitake shrooms
2 lemongrass stalks, rough chopped
3 inch piece of ginger, rough chopped
2 celery stalks, rough chopped
1 onion, rough chopped
2 tsp of tomato paste
1/2 cup rice wine (mirin)
enough water to cover
- Add oil to stock pot. Add shrimp shells and cook them until pink.
- Add the rice wine.
- Add the rest of the ingredients and enough water to cover. Simmer for about 45 minutes. Strain.
Tom Yum Soup:
1 tbsp peanut oil
1.5 lbs shrimp
2 tsp sesame oil
4 garlic cloves, minced
1 inch piece of ginger, chopped*
2 lemongrass stalks, chopped*
3 Thai chilies*
1/2 red onion, sliced thin
2 celery stalks, cut on the diagonal into 1-inch slices
1 tbsp chili powder
1 tbsp Thai fish sauce
1 lb mushrooms, sliced
8 cups shrimp stock
2 cups cilantro, no stems
1 lime, cut into quarters for garnish
cilantro for garnish
- Heat large pot over medium heat. Add peanut oil. Then add garlic, chiles, ginger, lemongrass, onions, celery, sesame oil, and chili powder. Saute, stirring occasionally, until the onion softens, 5 to 10 minutes.
- Add shrimp, mushrooms, and stock. Cook for about 15 minutes.
- Add fish sauce and cilantro.
- *Remove lemongrass, ginger, and Thai chilies.
- Serve with lime wedges and cilantro sprigs. Add soy sauce if you need salt.
The Chef warns that you will definitely have leftover stock, so freeze it for next time, and your Tom will be Yum in no time.
This is the less-creamy, more tangy version of your standard coconut rice. Lemongrass and ginger are always fun. Plus you get to infuse something here, and that makes everyone feel much more culinarily-empowered.
2 cups of vegetable stock (recipe coming soon)
2 lemongrass stalks, chopped
2-inch piece of ginger, chopped
1 cup of jasmine rice
splash of coconut milk
salt to taste
- Heat stock in a sauce pot. Add ginger and lemongrass. Simmer for 15 minutes.
- Strain Stock. Add rice to pot with infused stock. Bring to boil.
- Once it comes to a boil, cover and turn off heat. Let steam for 20 minutes.
- Add a splash of coconut milk, stir and serve.
Because Mother Nature is a temperamental manic depressive, she has decided we need one more grossly cold blast this season before she gives it up to spring like she knows she’s gonna. What a sneaky trick.
Because of this, we at Nummy would like to offer you one last warm soup for cold weather. This is Chef Ben Smith’s recipe from Tsunami, and when Chef Bear Bear made it (sorry buddy – you can’t show me e-mails like that and expect me not to pick up that nickname), everyone was a big fan of the lemongrass bite and the creamy coconut flavor. Put yo’self a pot on today.
4 tbsp unsalted butter
1 yellow onion, sliced
1 tbsp ginger, peeled and minced
5 large sweet potatoes, peeled and diced
4 stalks fresh lemongrass, white part only, minced
2 jalapenos, seeded and minced
1 13.5 oz of coconut milk
6 cups of water
salt to taste
- In a stockpot, melt butter and add onions. Saute the onions until soft and add ginger, sweet potatoes, lemongrass, and jalapenos. Cook for 5 minutes, stirring occasionally.
- Add coconut milk and water and bring to a boil. Reduce to a simmer and cook until potatoes are soft, about 40 minutes. Season with salt and puree the soup while still warm.
Barrett likes to top creamy soups like this with toasted walnuts or something similar to give it a crunch, and I second that emotion.
Chef says: “This seems like a s— load of ingredients, but its well worth it. This stuff is unbelievable.”
Well alright then. Barrett suggests you make a large batch of the paste, use a few tablespoons to make the sauce, and freeze the rest for future use (the recipe makes about 2 cups). As we learned on the food network, you can freeze portions of this in ice-cube trays and use them one-at-a-time. My inner Martha loves that time-saver crap.
2 1/2 Thai chilies
1 tbsp cumin seed
2 1/2 tbsp coriander seed
1 tbsp black pepper
1 tbsp kosher salt
1/2 cup cilantro leaves and stems
1/2 cup basil leaves
1/2 cup mint leaves
1/2 tsp turmeric (ginger-ish flavor: warm, bitter, spicy)
2 tsp of galangal, minced (citrus-pine-earthy flavor)
1 tbsp of garlic, minced
1 1/2 tbsp of lemongrass, minced, white part only
4 kaffir lime leaves, minced
1/4 cup lime juice
1/4 cup fish sauce
1/2 cup shallots, minced
1 cup peanut oil
hot coconut milk
- Place all the dried spices (chilies through salt) in a saute pan and toast over medium heat. Once toasted, grind in a spice grinder.
- Blanch and shock (meaning boil for a sec and then plunge into cold water to stop the cooking) the cilantro, basil, and mint in a salted water. Squeeze dry.
- Place all ingredients except oil in blender and puree until smooth.
- While the blender is running, slowy drizzle in oil. Season with salt and pepper.
- Mix a few tablespoons with hot coconut milk until sauce reaches desired consistency.
- Serve with mussels or scallops over risotto or use as a soup base. If you’re looking for a full recipe, swap out the red curry in this mussel recipe for this green one. Bellissimo!
Clearly I will need to try out the Chef’s mussel recipe STAT with Sake naturally to get rowdy. Here is my mussel recipe which incorporates rice in the dish. I serve with a baguette and mesclun salad on side. Unlike RipleyPickles, I am a nerd and tend to photograph my food, see attached picture. -ts
1 large onion
minced 4 stalks lemongrass
white part only, finely minced
1 tablespoon minced garlic
2 cups sushi rice
1 cup white wine
2 cups chicken stock
2 pounds PEI mussels, scrubbed
1/2 bunch parsley, chopped, for garnish
1 lemon, wedged
Kosher salt and freshly ground black pepper to taste
Olive oil to cook
- Lightly coat a large paella pan (dutch oven or large pot will work too) over medium-high heat with olive oil and add onion, lemongrass and garlic and sauté until soft
- Season with salt and pepper. Add rice and sauté, coating thoroughly with the aromatics.
- Deglaze with white wine and reduce by half; add stock and season.
- Stir the rice, check again for flavor.
- Add the mussels, stir again, cover and simmer on low heat, about 25 minutes until rice is cooked through.
- Discard any unopened mussels.
- Squeeze some lemon juice. Serve family style in pan, garnished with chopped parsley and lemon wedges.
One of my favorite cooking shows right now is Luke’s Vietnam on the Cooking Channel (my first being Debbie Mazar’s Extra Virgin). While hungover watching a marathon of about 6 episodes straight, I decided that I needed Vietnamese food for dinner. Here’s the concoction I created based on Luke Nguyen’s Mekong School Prawns and Stir Fried Pork Belly with Spring Onions. -ts
1/2 lb large shrimp, heads, legs and tails removed
1/2 lb pork loin, thinly sliced
2 tablespoons fish sauce
1 tablespoon sugar
1 teaspoon freshly ground black pepper
3 tablespoons finely chopped garlic
3 tablespoons fresh ginger finely chopped
4 tablespoons finely chopped lemon grass
peanut oil for cooking (can use vegetable oil)
2 shallots, finely diced
3 spring onions/scallions, sliced into 1 1/2-inch pieces (I chop the white parts smaller)
cooked vermicelli for serving (or white rice)
- Place the shrimp and pork slices into two separate mixing bowls. In each bowl, add 1 tablespoon of fish sauce, 1/2 tablespoon sugar, 1/2 teaspoon freshly ground black pepper, 1 tablespoon garlic, 1 tablespoon ginger, and 1 tablespoon lemon grass
- Toss to combine the ingredients in each bowl well and marinate for about 15 minutes or longer
- In a hot wok or fry pan, add the oil and fry the red shallots and the remaining garlic, ginger, and lemon grass until fragrant
- Add the pork and cook on high heat for 2 minutes, or until brown; add the shrimp and stir fry until the shrimp change color; then add spring onions and toss for another minute
- Transfer the mixture to a plate and garnish with cilantro and serve with vermicelli
I include Nuoc Cham sauce for the stir fry: Combine a little lime juice, fish sauce, waer, sugar, Siracha, rice wine vinegar, chili, ginger and garlic. This is also a great dipping sauce for summer rolls.