STUDIO CITY (CBS) — Chef Mohan Ismail from RockSugar Pan Asian Kitchen visited KCAL9 Thursday to teach us how to make Thai Tom Yum Soup for Thai New Year, which begins April 13.
Diners who visit the restaurant that day will receive complimentary dessert, but you can also whip up this delicious dish with the ingredients below:
Tom Yum Base Ingredients:
6 cups of chicken stock or shrimp stock
6 kafir leaves
2 to 3 lemongrass, bruised, sliced
3 garlic cloves, sliced thin
½ galangal or ginger, sliced
3 to 4 tablespoon Fish sauce
1 tablespoon low sodium soy sauce
4 tablespoon cilantro stems, chopped
1 cup coconut milk – optional
2 to 4 tablespoon Tamarind paste to taste or 2 limes
2 red jalapenos
Thai chili paste to taste – optional
Lime juice – optional
- In a pot, heat some canola oil to a light sizzle and add the sliced garlic, lemongrass and galangal. Sweat until the garlic is slightly golden.
- Add the chicken stock, and the rest of the ingredients
- Bring to a boil quickly and simmer gently for at least 10 minutes to extract the most flavor from the lemongrass, kafir, and cilantro stems
- Adjust seasonings with some Thai chili paste to make it spicy
Additional Tom Yum Ingredients:
For more information, visit RockSugar Pan Asian Kitchen online.