This is a recipe for the fortified broth I used in my Mushroom & Pork Tom Yum. It's essentially a chicken stock with a lot of aromatics and shrimp shells added to it. Additionally in that soup, I poached off the shrimp in this for added flavor.
I purchased a spiced coconut vinegar from my local Asian market which is perfect for this. It's a blend of spicy sweet vinegar, if you don't feel like running out to purchase this, feel free and add a splash more mirin, some neutral vinegar like rice wine, and a couple more Thai chilies.
Galangal is a spice similar to ginger, but with more of a earthy peppery flavor and less citrus sweet. If you don't have, or can't find galangal, you can use more ginger and add pepper to mimic. It won't quite be the same, but it will still be delicious.
Ingredients
Chicken Stock 2 qt
Water 2 qt
Thai Chilies, split 6 ea
Dried Mushrooms 1/2 cup
Mirin 1/4 cup
Kaffir Lime Leaves 6 ea
Ginger 3 slices, 1/4 oz
Fish Sauce 2 T
Onion, chopped 1 ea
Pinoy Spiced Vinegar 1/4 cup
Shrimp Shells 2 lbs
Lemongrass, chopped 2 stalks
Galangal Root 1 oz
Method of Procedure
Combine all ingredients and bring to a boil.
Reduce to a simmer and cook for about 2 hours to soften up the galangal root.
Strain through a chinois, reserving the galangal root for the Mushroom & Pork Tom Yum.
Discard the shells and aromatics, minus the galangal root.
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