Login with username, password and session length
0 Members and 1 Guest are viewing this topic.
Don't forget the tamarind Phil. And good luck
4 cups chicken stock 350 g chicken thigh, 1-inch pieces 3 Tbsp fish sauce 2 heads shallots *** 1 *** 3-4 dried chilies (or substitute fresh chilies) *** 1 *** 2 stalks lemongrass, bottom half only, cut into 1-2 inch pieces 5-6 rounds galangal 5-6 kaffir lime leaves, torn 2 heads shallots, cut in half vertically *** 2 *** 3-4 dried chilies *** 2 *** 2 Tbsp tamarind juice 200 grams oyster, straw or beech mushrooms 1 cup cherry tomatoes, halves, or regular tomatoes, cut into wedges 2-3 Tbsp lime juice (how much you need depends on the acidity of your tamarind)
I've never had a Tom yum with basil in it in Thailand or elsewhere. I don't like tomato in it either, I find most restaurants in the west serrve up a tomato soup. It really needs a tbsp or more of thai chillis for it to be authentic.
Les' video looks fine except about right, except too many tomatoes for me, and not enough chilli.
Looks like American Thai to me.