Ingredients with Measurements:
- 1 cup of Tub Tim Krob (red water chestnut rubies)
- 1 tablespoon of vegetable oil
- 1 tablespoon of minced garlic
- 1 tablespoon of minced ginger
- 1 tablespoon of red curry paste
- 4 cups of chicken or vegetable broth
- 1 can of coconut milk (13.5 oz)
- 1 tablespoon of fish sauce
- 1 tablespoon of lime juice
- 1 tablespoon of brown sugar
- 1/4 cup of chopped cilantro
Special Equipment Needed:
- None
Step-by-Step Instructions:
1. Rinse the Tub Tim Krob with cold water and set aside.
2. In a large pot, heat the vegetable oil over medium heat.
3. Add the minced garlic and ginger, and cook for 1-2 minutes until fragrant.
4. Add the red curry paste and cook for an additional 1-2 minutes.
5. Pour in the chicken or vegetable broth and bring to a boil.
6. Reduce the heat to low and add the coconut milk, fish sauce, lime juice, and brown sugar. Stir to combine.
7. Add the Tub Tim Krob to the soup and simmer for 5-7 minutes until they become soft and chewy.
8. Turn off the heat and stir in the chopped cilantro.
9. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat for cooking the garlic, ginger, and curry paste
- Boiling for the broth
- Low heat for simmering the soup
Serving size:
- 4 servings
Nutritional information:
- Calories: 290
- Fat: 22g
- Carbohydrates: 19g
- Protein: 4g
- Sodium: 800mg
- Sugar: 8g
Substitutions for ingredients:
- Red curry paste can be substituted with green curry paste or yellow curry paste.
- Chicken or vegetable broth can be substituted with water or mushroom broth.
- Fish sauce can be substituted with soy sauce or tamari.
- Brown sugar can be substituted with honey or maple syrup.
- Cilantro can be substituted with parsley or basil.
Variations:
- Add sliced chicken or shrimp for a protein boost.
- Add sliced mushrooms or baby corn for extra texture.
- Use different types of curry paste to change the flavor profile.
Tips and Tricks:
- Rinse the Tub Tim Krob with cold water to remove excess starch.
- Be careful not to overcook the Tub Tim Krob, as they can become mushy.
- Adjust the amount of red curry paste to your desired level of spiciness.
Storage Instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the soup in a pot over medium heat until heated through.
Presentation Ideas:
- Serve the soup in individual bowls and garnish with additional cilantro.
Garnishes:
- Chopped cilantro
- Sliced green onions
- Lime wedges
Pairings:
- Steamed rice
- Naan bread
Suggested Side Dishes:
- Thai cucumber salad
- Spring rolls
Troubleshooting Advice:
- If the soup is too spicy, add more coconut milk or brown sugar to balance the flavors.
- If the Tub Tim Krob become too soft, reduce the cooking time.
Food Safety Advice:
- Make sure to rinse the Tub Tim Krob thoroughly before using.
- Store leftover soup in the refrigerator and consume within 3 days.
Food History:
- Tub Tim Krob is a popular Thai dessert made with water chestnut rubies and coconut milk.
Flavor Profiles:
- Spicy, sweet, and savory
Serving Suggestions:
- Serve hot as a main dish or appetizer.
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Region: Thai