Many farrang friends i know here like "Tom yum kung" I planed for cooking "Tom yum kung" next week.I and Russ always try to have the same dish at the same time and pretend  like we are now together in BKK.if he success with cooking "Pad tai" this weeked.Tom yum kung will not too hard for him.I cannot wait to see how  pad tai in Seattle look like!!! I will put something that you can replace with,in case you can not find them in your country   1.  3 cups(24 fl oz/750ml) water (or  light chicken stock)

   2.  8 oz(250 g)  shrimps/prawns,shelled and divided (can be chicken or fish)

   3.  2  garlic cloves, minced (if you like)

   4.  5 leaves kaffir lime leaves (must have ,in thai market only)

   5.  3 slices fresh or dried galanga (must have ,in thai market only)

   6.  1/4 cup fish sauce (soy sauce,salt)

   7.  2 stalks citronella (or lemon grass), lower1/3 portion only, cut into 1-inch (2.cm) lengths

   8.  5 hot green Thai chilli peppers (if you like hot and spicy,optional)

   9.  1/2 cup sliced straw mushrooms(or other kinds of mushroom)

  10.  1/4 cup(2 fl oz/60ml) lime juice 

  11.  1 teaspoon  roasted chilli paste (nam phrik pao)(I recommend Mea pra noom Brand,    not    too hot for you...I have seen in CA,USA not sure about EU )

  12.  1 tablespoon chopped cilantro/coriander leaves (can use  Parsley)

  13.  1/4 cup milk or coconut milk (as Russ can not have milk) (optional) ** no sugar and MSG add ... I and Russ can not have them **
how to :

     1. Place chicken stock in a large pot over medium-high heat. Add the lime leaves, minced lemongrass (and lemongrass stalks, if using fresh lemongrass). Bring to a boil.

      2. When soup reaches a bubbling boil, turn heat down to medium. Add the garlic, chili (or cayenne pepper), mushrooms, lime juice, and fish sauce. Stir well. Partially cover with a lid and allow to gently boil for 3 minutes.

      3. While soup is simmering, remove shells from shrimp. Tip: the tails can be left on, if desired.

      4. Add the shrimp, gently stirring them into the soup. Also add other vegetables, if using. The shrimp (and vegetables) will cook almost instantly - in 1 minute or so. Tip: Try not to over-cook the shrimp, or you will lose that wonderfully tender texture.

       5. As soon as shrimp are cooked (they will turn uniformly pink and be nice and plump), remove soup from heat.

       6. Do a taste-test it, looking for a balance of salty, sour, and spicy. If the soup needs more salt, add 1 Tbsp. more fish sauce. If it's too sour, add 1-2 tsp. sugar. If too spicy (Tom Yum is meant to be spicy!), add a little coconut milk. If too salty, add another squeeze of lime juice (Note that the saltiness of your soup will depend on how salty your stock was to start with).

        7. As a final touch, add a dollop of two of Thai Nam Prik Pao chili sauce, either store-bought or my own homemade Nam Prik Pao Chili Sauce Recipe.
              The chili sauce/paste will turn the soup a little red in color, and will bring the flavor up to a whole new level. It can also be served on the side in small dishes, so each person can add as much or little as they prefer.
see also : Russ's pad tai   *** as i said if Russ can cook .... my life will be very easy .... HAHA

hmmm you prepared to be a house wife? lucky him na

i am not preparing to be a house wife JA ... just have fun cooking and yes as i said HE CAN COOK and do HOUSEWORK... a man in my dream HAHA....

just kidding NAKA ..... if you, a man who want to marry me dont let worms and molds grow up in our living room should be ok

I tried cooking tom yum soup once never again a total disaster!!!! lol lol!!! nice journal fay!!!

I am trying to cook this next! The Pad Thai was very good! ¢Ãº¤Ø³ÃÒ¡ ·ÕèµÓÃÒÃÒËÒà ¤¹·ÕèÃÑ¡ÂÔè§