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Original Recipe courtesy of Chef Geoff Gunn at the 2005
Taste of Tillamook County
Tillamook Tom Yum
Ingredients
| 1 dozen mussels (scrubbed & debearded) |
1 dozen clams (cleaned) |
| 1 pound crabmeat (cleaned) |
1 pound large shrimp (peeled with tails on and
deveined) |
| 2 quarts chicken broth |
2 stalks fresh lemongrass (pounded and finely
chopped) |
| 4 Kaffir lime leaves |
1 inch piece fresh galangal or ginger (diced) |
| 2 red chilies (diced) |
2 Tbsp. fish sauce (such as Nam Pla) |
| 1 1/2 Tsp. sugar |
1-8 oz. can straw mushrooms (drained) |
| 2 limes (juiced) |
2 green onions (sliced thinly) |
| 1 handful fresh cilantro (chopped) |
3 Tbsp. canola oil |
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| 1. |
Heat 1 Tbsp. canola oil in large sauce pot over medium heat.
Sauté lemongrass, galangal and chilies for 1 minute. Add broth,
Kaffir lime leaves, fish sauce, sugar, straw mushrooms, lime juice, green
onions and cilantro. Bring to a boil, then reduce heat and simmer for 15
minutes uncovered. |
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| 2. |
In a sauté pan, heat 2 Tbsp. canola oil over medium high
heat. Sauté clams and mussels until their shells open. Add shrimp and
cook until pink. |
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| 3. |
Add all seafood, including crab into simmering broth
mixture. Simmer for 2 minutes and serve in large warmed bowl. |
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4 SERVINGS.
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