Ingredients
6 peppercorns
8 coriander roots
3 stalks lemon grass
4 cup fish stock
3 slices siamese ginger
2 cup uncooked shrimp
3 tbsp lime juice
3 tbsp fish suace (nam pla)
5 red chilies (prik khee nu),
1 minced
2 tbsp chopped coriander
Directions
Contributed to the echo by: BOYD NARON DOM YAM GUNG (THAI SHRIMP SOUP)
Puree peppercorns and coriander roots. Trim root and tough layers from
lemon grass. Thinly slice first six inches. Bring 2 c. of stock to
boil. Add coriander paste and simmer while adding lemon grass, ginger
and shrimp. Stir in remaining stock and bring to boil. Season with
lime juice, fish sauce and chilies. Sprinkle servings with chopped
coriander.
Makes 5-1/2 cups, 4 to 5 servings.
Servings: 4 servings
Com Yam Gung (Thai Shrimp Soup) Recipe brought to you by Recipe Ideas
Categories: Asian; Fish; Seafood; Shrimp; Soup
The History of Recipes
Food historians have tracked the existance of recipes way back into antiquity, certainly as far back into recorded history as the ancient Egyptians, and possibly even further. Interesting though that is, generally, these old records were just very simple pictorial, hieroglyphic or cunieform recipes for preparing food.
Interestingly, the oldest recipe found, according to experts in ancient history is a series of stone tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `exhilarated, wonderful and blissful`. During Roman times around 25BC a roman called Apicius compiled a few documents detailing recipes prepared by his fellow Romans. In his scrolls, he tells us how the meals of wealthy Romans were split into appetizers, main course and dessert, something that is very familiar to us today. Aspicius tells us how the cooks of his times used many aromatic flavors, including many that are still in use today such as basil, rue and parsley. During the succeeding few hundred years, the rich and powerful families of Europe competed to serve the most exotic banquets, and as a result cooks and their recipe collections could command a high salary. However, it was during the nineteenth century that fine cookery and recipe publications rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to collecting, trying out, and recording popular recipes of the day. By the arrival of the 20th century, cookery publications are highly popular mostly due to increased literacy, more free time and a general increase in wealth. |
We hope you enjoy this Com Yam Gung (Thai Shrimp Soup) recipe.
