Thai soup or even soup in general gets an honorable third place. I’m not so sure between the first and second place : Pillo the cutest dog in the entire world or me. Probably it’s better not asking for any confirmation, I’m not that competive ;-).
The best Tom Yum Goong soup calls for a shrimp stock, made by boiling shrimp heads in water. However, canned chicken stock can be a good alternative, even only water. Start with the stock and add 1 stalk of lemongrass, 3 big slices of galangal or fresh ginger, mushrooms (fresh or dried), 6 kafir lime leaves, chili pepper (amount is up to you), 3 teaspoons of fish sauce, 1-2 table spoons of Thai roasted chili paste. Shrimps, chicken or other seafood will make the soup complete. Add lime juice towards the end of preparation. It’s true, real delicious soup!
To follow Thai soup and to use the lovely smelling bunch of coriander which we bought in a small Asian supermarket in Florence, let’s continu with a Thai salad.
For 2p 400 grams of clean seafruit, squid and/or shrimps and/or scallops. Marinate the fish in a mixture of 1 tablespoon of sunflower oil, ½ chopped lemongras, 1 chopped spicy little pepper, 2 cm of grated fresh ginger. Marinate for at least 1 hour and store in the fridge.
For the dressing, fry 1 chopped spicy little pepper, the other 1/2 of the lemongrass, 2 chopped garlic cloves and 2 cm of grated ginger in a drizzle of sunflower oil. Add 100 ml of coconut milk on the moment you get the most lovely smell ever in your nose. Cook for approx 5 min. Add ½ teaspoon of brown sugar and lemon juice (at your own taste).
Preheat the oven at 200°. Put 300 grams of green beans on baking paper with a bit of sunflower oil. Bake for 10-15 mins. Remove the beans from the baking sheet. Raise the temperature of the oven up to 250°. Spread the fish on the baking paper and bake shortly (5 mins?). Stir halfway.
Serve the fish and beans on some fresh mixed salad/herbs and 200 grams of halved cherry tomatoes. Finish with the coconut dressing and some fresh coriander.
What a lovely tasting menu, thanks to the ingredients we found in the Asian supermarket in Florence.