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Title: Tom Yum Moo *
Categories: Oriental, Soups, Pork, Herbs, Chilies
Yield: 6 Servings

2 lb Pork; in convenient spoon
- sized pieces
2 Stalks lemon grass; bruised
2 "Kaffir" lime leaves; use
- lime zest if you can't get
- it
2 Coriander [cilantro] plants;
- chopped.
15 Prik ki nu(birdseye chilies)
- thin sliced
2 (to 5) dried red chilies
Juice of 3 or 4 limes
3 tb Sliced bamboo or coconut
- shoots
3 tb Fish sauce
2 tb Chilies in oil; nam prik pao
- bottled-or use recipe that
- follows

The fresh chilies should be bruised in a mortar and
pestle. The dried chilies should be heated first, then
crumbled into the fresh chilies. Beat the lemon grass with
the grinder of the mortar and pestle (it's called a 'sa'
in Thai, I'm never sure whether it is the mortar or the
pestle in English...) or the back of a cleaver.

Heat about 3 cups of water to boiling point, add all the
ingredients, and stir constantly until cooked (it doesn't
take long for mushrooms, longer for chicken or shrimp, and
longest for beef).

VARIATIONS: use three cups of thin coconut milk instead of
water, the result is tom kha, rather than tom yum.

* Tom Yum can be made with a number of ingredients. The
version given here is for a simple tom yum moo (pork
soup), but it can also be tom yum kai (chicken), tom yum
het (mushroom), tom yum neua (beef), or tom yum khoong
(shrimp), by simply substituting the pork for another
flavour ingredient. You can also mix and match to suit
yourself...

Recipe by: Muoi Khuntilanont (a professional chef)

From: Colonel Ian Khuntilanont-Philpott

RECIPE FROM: http://www.chetbacon..com

Uncle Dirty Dave's Kitchen

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