Main Dish
FONDUE THAÏ TOM YUM STYLE
Ingredients
For 1.1 – 1.6 liters of broth
According to your fondue pot
- 1 box (1.1L) Sesame-Ginger or The Original® 25% less salt broth
- 2 lemongrass sticks chopped or broken with a pestle
- 5 kaffir lime leaves
- 1 piece of about 3 cm of galangal (you can use fresh ginger)
- The juice of a 1/2 lime
- 30ml (2 tbsp.) Thai fish sauce
- 1 C. of Sambal Oelek
- 1-2 split birds eye chilies on one side
- 2 chopped green onions
- Small tomatoes or 1 diced tomato
- Fresh cilantro leaves
Suggestion of ingredients to cook in the fondue
- Pre-cooked rice noodles
- Shrimp
- Scallops
- Firm-fleshed fish
- Silky tofu cubes
- Canned miniature corn
- Bamboo shoots
- Snow peas
- Mushrooms
- Peppers in strips
- Bean sprouts
- Etc
Directions
- Pour the Canton broth into a saucepan and add about 500ml of water or enough water to fill your fondue pot.
- Bring to a gentle boil, then reduce the heat and add: lemongrass, kaffir lime leaves, chopped galangal, tomatoes, chili peppers, Sambal Oelek, green onions and fish sauce. Leave to infuse for 10-15 minutes, then extract the kaffir lime leaves and the lemongrass pieces.
- Meanwhile, cut and place your seafood, vegetables and rice noodles.
- Transfer your broth to your fondue dish.
- Taste according to the instructions in the video, either piece by piece or in a small Asian bowl in individual soup format on rice noodles.
The next day, add a can of coconut milk to this magnificent, improved broth, simmer for a few moments and prepare a soup meal with the leftover ingredients from the previous day. Yum yum.
