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Tom Yum Goong
Servings: 4
Prep Time: 20 minutes
Cook Time: 30 minutes
2 quarts chicken broth
2 stalks lemongrass, cut into 2-inch pieces and crushed
with the side of a cleaver
4 kaffir lime leaves (or peel of 1 lime)
1 1-inch piece fresh galangal or ginger, sliced
2 jalapeno peppers, seeded and slivered
1 pound large raw shrimp, peeled and deveined
1 (8-ounce) can straw mushrooms, rinsed and halved
2 limes, juiced (¼ cup)
2 tablespoons nam pla (fish sauce)
Garnish:
2 whole green onions, thinly sliced
¼ cup fresh cilantro, coarsely chopped
Bring the stock to a boil over medium heat in a saucepan. Add the lemongrass,
kaffir lime leaves, galangal, and jalapeno peppers. Reduce the heat to medium
low, cover, and simmer for 20 minutes.
Uncover and add the shrimp and mushrooms and cook until the shrimp turn pink,
about 8 minutes. Remove from the heat and stir in the lime juice and fish
sauce. To serve, ladle into individual soup bowls. Garnish with green onion and
cilantro.
Chef’s Hint: Taste for salt and spice levels before serving; you should have an equal
balance of spicy, salty, and sour. Add more jalapenos for spicy, more fish
sauce for salty, and/or more lime juice for sour. Recipe by Kim A. Fuqua Photography by Suzanne Farmer
Provençal Vegetable Stew
Servings: 4
Prep Time: 15 minutes
Cook Time: 90 minutes
3 tablespoons olive oil
1 onion, chopped
1 clove garlic, chopped
1 eggplant, chopped
1 green bell pepper, chopped
2 zucchini, chopped
6 medium ripe tomatoes, peeled
and quartered
1 teaspoon sea salt
½ teaspoon freshly ground pepper
1 teaspoon herbes de Provence
Heat olive oil in a large saucepan over medium heat. Add the onion and garlic
and sauté until browned, about 10 to 15 minutes. Add the eggplant, green pepper, and
zucchini and cook for another 5 minutes, stirring occasionally. Add the
tomatoes and continue to cook for another 5 minutes. The vegetables should be
covered in the juices—if not, add a little water. Add salt, pepper, and herbes de Provence. Cover
saucepan and let simmer on low heat for 1 hour.
Serving Suggestion: Usually served as a side dish, this stew also makes a great
main course when served with French bread.
Recipe by Kim A. Fuqua. Photography by Suzanne Farmer.
