Tom Yum Goong – Hot and Sour Shrimp Soup
Tom yum goong has lots of variations, even in Thailand. I used whole wild gulf shrimp and they added a lot of flavor.
Tom yum goong has lots of variations, even in Thailand. I used whole wild gulf shrimp and they added a lot of flavor.
Today’s recipe is our version of monkfish osso buco that is a lot faster to prepare than the long braised veal recipe.
This is a quick, easy, and delicious meal! We sell made to order papillotes at the market and would be glad to make this one for you.
For a special treat top the oyster with some salmon roe (ikura)
It's easy to overcook shrimp...the secret is to take them off the stove and shock them in ice (along with a few other tips from Shrimp-Master, Bernie!)
This has been one of our favorite recipe cards over the years…serves 4–6
We serve these every Saturday at the Market, but here's the recipe in case you feel like making them at home. Serves 4.
Crunchy, creamy, rich and loaded with sweet plump oysters, I look forward to my mom's scalloped oysters all year long.
