Tom Yam Soup

Aside from being one of the most favourite cuisine in Thailand, Tom Yum Soup has many advantages, due its efficient mixture of organic herbs. In fact, this Local indian native broth is currently under research, as it seems to have immune-boosting power as a all organic solution for freezing and flu germs. In my edition of the broth, I've involved fruit dairy which I find results in both achievements and taste while still maintaining the broth amazingly better.

Ingredients :

• 1/2 kg shrimps with shell removed except the tail
• 2 liters of water
• 2 tablespoon vegetable or cooking oil
• 3 tablespoons curry paste, depending on taste
• 2 teaspoons ground turmeric
• 2 tablespoons tamarind juice
• 8 whole Kaffir lime leaves (available fresh or frozen at asian food store)
• 2 tablespoons Thai fish sauce
• 3 tablespoons lime juice freshly squeezed
• 2.5 teaspoons brown sugar
• 1/4 cup cilantro leaves
• 1 teaspoon coarsely chopped red chili

Cooking Method :

• Using a large heated pan, add the cooking oil. Add the shells of the shrimps together with the shrimp heads and fry in a moderately high heat for about 10~12 minutes or until fragrant and the color changes to dark orange. Mixed one cup of curry paste to a cup of water and add into the pan. Keep boiling until the water level is slightly reduced. It should takes about 5 minutes. Simmer for another 25 minutes after adding the rest of the water.
• Drain the stock and remove the shrimp heads and shells. Add the turmeric, chili, tamarind and lime leaves into the stock. Bring to the boil for about 2~3 minutes. Add the raw shrimps and cook until the shrimps turn pinkish in about 4~5 minutes.
• Use a small bowl to combine all the fish sauce, sugar and lime juice. Mix well and add into the stock with the shrimps. Serve immediately while hot with some sprinkling of the cilantro leaves.