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Epilipinas.com

New Dish - Updated February 20, 2006 Please send us any recipe that you have so we can share them with the rest of us. TOM YUM Soup (THAI) This soup, based on seasoned Thai-style chicken stock, is fairly simple. It has a slightly oily, reddened look from chile paste with soybean oil. The paste has sugar, tamarind, garlic, shallots and dried shrimp. Suggests varying the soup by adding other seafood or vegetables such as bamboo shoots and baby corn. Add ramen or other noodles to make it a main dish. Active Work and Total Preparation Time: 15 minutes * Low-Fat Look for straw mushrooms, Thai chiles and Kaffir leaves at Asian markets. 4 cups Thai Chicken Broth 1/2 cup peeled shrimp 1 (15-ounce) can straw mushrooms, drained and rinsed 6 to 8 roasted dried Thai chiles 3 tablespoons fish sauce 3 tablespoons lime juice 1 1/2 tablespoons chile paste in soybean oil 2 to 4 kaffir (Thai) lime leaves Cilantro sprigs * Bring Thai Chicken Broth to simmer over medium-high heat in large pot. Add shrimp, mushrooms and chiles and cook until shrimp turn pink, about 1 minute. Stir in fish sauce, lime juice and chile paste. Garnish with lime leaves and cilantro. 4 to 6 servings. Each of 6 servings: 76 calories; 1,089 mg sodium; 22 mg cholesterol; 1 gram fat; 7 grams carbohydrates; 9 grams protein; 0.59 gram fiber. Thai Chicken Broth Active Work Time: 10 minutes * Total Preparation Time: 1 hour Look for galangal and Kaffir leaves at Asian markets. 1 chicken carcass 8 to 10 cups water 3/4 to 1 cup thinly sliced galangal 6 stalks lemon grass, lower thick portion only, pounded 10 kaffir (Thai) lime leaves * Place chicken carcass in Dutch oven. Add water, galangal and lemon grass. Roll lime leaves and crush lightly by hand, then add to pan. Bring to boil, then reduce heat and simmer 30 to 45 minutes. Strain. 6 cups. Each cup: 20 calories; 580 mg sodium; 0 cholesterol; 1 gram fat; 1 gram carbohydrates; 2 grams protein; 0 fiber.

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