Around the World in 80 Recipes

This site was created for those who would like to recreate the meals I have written about in the "Around the World in 80 Meals" site. ( On that site, I describe the meals that are cooked for me by people from many different cultures...I enjoy eating those meals and I hope to shed a more positive light on the multicultural society in the Netherlands.

My Photo
Location: Oxford, United Kingdom

I'm Dutch/American, 29 years old, and love getting to know new people and new cultures. Plus I enjoy a good meal! So what better way to combine these interests than through this blog? The idea is to talk to my hosts about what role food plays in their life, who taught them how to cook, what differences they see between local (food) culture and their own, etc. I started out in the Netherlands, but continued the project after my move to the UK in 2007. Email: eightymeals at yahoo dot com

Saturday, December 30, 2006

Thai Tom Yum Kung

Ingredients: (serves 4)
Shelled prawns 500 g.
Clear (chicken) broth 3 cups
Lemon grass, cut 1 inch pieces, lightly pounded (1 stalk)
Kaffir lime leaves, torn 3 (if available at local Asian shop...if not, leave out)
Tomatoes (small) 5
Canned mushrooms 1/2 cup
Fish (oyster) sauce 4 tablespoons
Lime juice 4 tablespoons
Coriander leaves 1 tablespoon
Toasted chili paste, fried 2 tablespoons
Small chilies, lightly pounded 5

Boil the clear broth and add the chopped lemon grass and kaffir lime leaves. Cover the pot until it begins to boil. Add the tomatoes, mushroom and fish sauce and leave to cook. Add the prawns, wait for the broth to boil, remove the pot from the heat. Put chili paste and lime juice into a bowl, spoon stir until mixed well, then add he small chilies. Pour the Tom Yum soup into the bowl and stir gently until well blended. At this point, taste and if required add additional spices. Sprinkle the coriander leaves on top and serve while hot.


Post a Comment

<< Home