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Tom Yam Goong - with a twist?

post #1 of 6
Thread Starter 
Hi all, looking for some advice on an ambitious plan.

Just got an iSi 1L foamer for Christmas, so I thought I'd do something fun with it. =)

Thought I could deconstruct Tom Yam Goong to make it a bit absurd!


So.. here's the idea:
To separate the flavours I thought I'd make a jelly, stock, and an espuma containing the different flavors you normally get in a Tom Yam Goong.


I thought I'd make a stock using the prawn shells, Lemongrass, and a little Lime juice. Strain well to get a (hopefully) clear and heavily flavored stock.
Then lightly cook the prawns simply by dipping them into the hot stock for a few mins, remove them and slice them into neat rounds.
The plan is to let the stock cool a bit and set it as a jelly in a shallow tray with the scattered prawn rounds, so that I can cut neat jelly cubes containing the small peices of prawn meat.

To keep the kaffir lime leaf and galangal flavors separate I wanted to include them in the hot stock, which I thought could be simply a good quality chicken stock with galangal slices and lime leaves infused over heat for a while.

I thought I'd use the foamer to make a corriander and lime espuma by blending the fresh corriander, then adding the lime juice, and straining them to extract as much flavor as possible into a juice that I'd foam in the iSi foamer after adding gelatin.



To serve I thought I'd put the bowls on a slate with a decorative spoonful of fresh diced chilli and corriander leaves, a fresh lime wedge, and a glass/jug of the hot stock - the idea being to scatter the fresh chilli and corriander on top of the set jelly cubes and pour over the hot stock.

Hopefully the jelly cubes in the bowl would melt into the stock, releasing the flavors, along with the fresh chilli and corriander to produce something more or less resembling the traditional soup, but presented in a more interesting manner.

I thought a blast of the espuma on top would be the easiest way to add it after my guests combined the rest themselves, but maybe adding it to the bowl with the cubes of set stock would be best?

I was going to serve it up with sticky thai rice and beer to make a meal of it.



I'm wondering if the way I'm intending to combine the ingredients is the most suitable way, or even if the idea will work at all!

Any advice would be welcome. =)
post #2 of 6
Please take pictures! :thumb:
"Notorious stickler" -- The New York Times, January 4, 2004
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"Notorious stickler" -- The New York Times, January 4, 2004
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post #3 of 6
Thread Starter 
Deleted
Edited by Andy McKelvay - 3/9/10 at 10:33am
post #4 of 6
Thread Starter 
The results of my amateur effort. =)

Didn't really have much wow factor, although it tasted like really good Tom Yam Goong.

Ah well, back to the drawing board. =)

Soup1.jpg
Soup2.jpg
post #5 of 6
 never  heard of Tom Yam Goong ... is it similar to Laksa?

Maybe you can make  a more concentrated stock and make a jello out of it and place the steaming hot noodles on them so they create a wet sauce on it when ready to eat.

or eat it similar to a soba style where you eat it cold and dip the noodles into a cup of sauce ( in your case a reduced stock)  and slurp it up

Sounds tasty with laksa *drools*
post #6 of 6
Thread Starter 
There are two different things that get called 'laksa' - it's similar to the fish with sour soup base version, but not like the other one that uses coconut.

The traditional recipe uses prawn shells to flavor oil in a wok, then chicken stock or water added and simmered with crushed lemongrass and sliced galangal for 20m.

Strained to remove shells and such, then a little finely sliced lemongrass, a good splash of nam-pla, some birds eye chillis, torn fresh kaffir like leaves, and spring onion thrown in - simmered for 2m.

Final thing is throwing in the uncooked prawns and cooking briefly or leaving in the hot stock to cook, then adding a load of squeezed lime juice and corriander.

Pretty easy to make this way, but it's a flavor KO. =)
Edited by Andy McKelvay - 3/9/10 at 10:47am
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