October 6, 2020

Author: KatieChin

Print this recipe

Hey Cooped Up Cooking with Katie & Becca Fans!  Here are the recipes from today’s show!!

Toom Yum Goong (Sour Spicy Shrimp Soup)

Ingredients:

• 3 cups water
• 4 kaffiir lime leaves, torn in half (optional)
• six 1/4-inch thick slices galangal or fresh ginger
• 2 stalks lemongrass, cut into 2-inch long pieces and bruised
• 1 15 oz can straw mushrooms, drained and halved
• 3 tablespoons fish sauce (nam pla)
• 2 tablespoons freshly squeezed lime juice
• 12 medium shrimp, peeled and deveined
• 1 fresh hot red or green chili pepper, preferably Thai, (deseeded if you prefer less heat), thinly sliced
• 6 cherry or grape tomatoes, halved
• 1 tablespoon homemade roasted red chili paste or store-bought (nam prik pao, optional)
• fresh cilantro leaves for garnish

Bring water, kaffir lime leaves, galangal and lemon grass and bring to boil over medium heat. Add the mushrooms, fish sauce and lime juice. Cook slowly and uncovered for 5 minutes. Do not stir. Add the chilies and cook for 5 more minutes.  Remove from heat.  Add the shrimp and let stand for 4-5 minutes until shrimp is cooked through, stirring gently.  Stir in roasted red chili paste before serving.  Remove from heat.  Dish out into individual serving bowls and sprinkle with cilantro leaves.  Serve immediately.

Steamed Mussels in Lemongrass & Basil

• 1 lb fresh mussels, debearded and scrubbed clean
• 1⁄2 cup chicken stock
• 2 tablespoons minced lemongrass
• 6 kaffir lime leaves, torn or cut in half (optional)
• 1⁄2 cup dry white wine
• 1 fresh hot red or green chili, preferably Thai, thinly sliced (deseeded if your prefer less heat)
• 2 tablespoons fish sauce (nam pla)
• 1 tablespoon palm sugar or brown sugar
• 1⁄2 cup finely chopped fresh cilantro
• 1 garlic clove, minced
• 2 teaspoons cornstarch dissolved in 1 tablespoon water
• fresh basil leaves for garnish
• cilantro leaves for garnish
• lime wedges

Pour chicken stock into a wok or large skillet. Add the lemongrass and lime leaves. Bring to a boil over high heat, then reduce to medium-high.

Add the wine, chili, fish sauce, palm sugar and cilantro. Stir to combine. When sauce is gently boiling, add the mussels. Stir to combine and cover with a tight-fitting lid.  Cook for 2-3 minutes.

Remove lid and gently stir the mussels. If some of them still haven’t opened, put the lid back on and allow to cook 1 more minute.

Reduce heat to low and add the garlic; stir gently. Push mussels to the side of the pan. Add the cornstarch mixture to the liquid in the pan, stirring until thickened.  Once thickened, stir to combine with mussels.

Remove from heat. Scoop or slide mussels into a large serving bowl (or individual bowls). Pour the remaining sauce on top. Garnish with cilantro leaves.  Serve immediately with lime wedges on the side