It's not technically 'authentic' Tom Yum Gong, but hey, I'm just a white boy from Oklahoma... ;-)
Ingredients
3-6 cups water/broth(chicken broth works well as a {somewhat}blank pallet) - adjust amounts to number of people/sizes of appetites
1 Tbsp sesame oil
2-3 Tbsp rice vinegar
1 Tbsp Szechuan chili paste (or more if you like it SPICY)
2 Tbsp fish sauce (recommend Squid brand)
2 Tbsp Kikkoman soy sauce (the ONLY brand I'll use)
5 button mushrooms, sliced
2 scallions, sliced
1 Tbsp garlic, minced
1 Tbsp ginger, minced
2 cups napa cabbage, roughly chopped
handful of medium-large shrimp
ramen noodles - again, vary the amount depending on numbers of people eating/appetites, etc.
Sprinkle of cilantro
spritz of lime juice
How-to do it
Get the water/broth on the fire and bring to a boil. Start adding in the sauces/flavorings, then add the vegetables - for the last 2-3 minutes, add in the shrimp & ramen. Once the ingredients start going in, the TOTAL cooking time is maybe 6 minutes. You do NOT wanna reduce the vegetables to mush... they're cooked, but still have some 'bite'. Serve up each bowl and add a sprinkle of chopped cilantro and a spritz of lime juice.
This is soooooooo freaking good!
Sorry I didn't take a picture for this... I dove in and was eating before I thought "hey, I should post this recipe!". DOH!
