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Tom Yum Koong Soup

Reviewed: Jan. 10, 2011
Loved it. Cooked it without remembering to look at reviews but it still came out great! I used mirepoix (diced onion, carrots and celery) to fill it out, a habit I have from making restaurant soups, and it was really hardy. I used a whole largish onion and similar amounts of carrot and celery, but will actually make half as much next time so as not to make it quite so hardy. I cooked the vegetables in the soup pot with salt and pepper, adding the garlic, ginger, meat and red chiles just before adding stock (instead of water). I didn't have lime leaves, but used a little tom yum paste i had from a noodle soup kit that had been around my kitchen forever. I forgot to add fish sauce, but to no ill effect, we just added a little salt when we served it over a small ball of rice. Went light on peppers when making it, and added sambal (chili garlic sauce) individually for flavor and kick. I would say the tom-yum paste would be the easy way to make this soup, and galangal and kaffir lime leaves is the right way. I will likely use both next time. Add coconut milk just before serving to turn this Tom Yum into Tom Ka!
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