{"id":14942,"date":"2022-09-12T03:00:00","date_gmt":"2022-09-12T01:00:00","guid":{"rendered":"http:\/\/katinkaskitchen.com\/?p=14942"},"modified":"2022-12-04T11:05:41","modified_gmt":"2022-12-04T10:05:41","slug":"tom-yam-kung-het-syrlig-soppa-med-tigerrakor","status":"publish","type":"post","link":"https:\/\/katinkaskitchen.com\/?p=14942","title":{"rendered":"Tom Yam Kung – het & syrlig soppa med kungsr\u00e4kor"},"content":{"rendered":"

<\/h3>\n

Det h\u00e4r \u00e4r en h\u00e4rlig thail\u00e4ndsk soppa p\u00e5 klar buljong med chilibett och limesyra. Tigerr\u00e4kor \u00e4r ju inte s\u00e5 politiskt korrekt numera, men ibland hittar jag riktigt fina ekologiska r\u00e4ttvisem\u00e4rkta ”bra” tigerr\u00e4kor p\u00e5 Coop. Jag har l\u00e4rt mig att det finns MSC-m\u00e4rkta kungsr\u00e4kor som \u00e4r bra f\u00f6r milj\u00f6 och m\u00e4nniskor.<\/h3>\n

Den ambiti\u00f6se thaimatlagaren g\u00f6r sin kycklingbuljong sj\u00e4lv s\u00e5 den f\u00e5r den r\u00e4tta thail\u00e4ndska smaken. Som en genv\u00e4g tar jag ibland en f\u00e4rdig kycklingbuljong eller – fond och thai-ifierar den genom att l\u00e5ta den koka med citrongr\u00e4s, vitl\u00f6k, limeblad, ingef\u00e4ra, galangal och g\u00e4rna r\u00e4ttika.\"\"<\/a><\/h3>\n

Du finner receptet till b\u00e5de den \u00e4kta thail\u00e4ndska buljongen och snabbversionen h\u00e4r p\u00e5 Katinkas Kitchen genom att s\u00f6ka i s\u00f6krutan uppe till h\u00f6ger eller g\u00e5 in i kategorin Asiatiskt & Thail\u00e4ndskt i kolumnen till h\u00f6ger.<\/p>\n

H\u00e4r kan du l\u00e4sa mer om de olika karakt\u00e4ristiska thail\u00e4ndska ingredienserna: http:\/\/katinkaskitchen.com\/?p=14997<\/p>\n

Du beh\u00f6ver f\u00f6r ca 4-6 personer, beroende p\u00e5 om det \u00e4r f\u00f6rr\u00e4tt eller huvudr\u00e4tt:<\/em>\"\"<\/a><\/h4>\n

2 liter thail\u00e4ndsk kycklingbuljong<\/p>\n

ca 300-400 gram tiger- eller kungsr\u00e4kor<\/p>\n

3 st makrutblad\/limeblad, delade p\u00e5 l\u00e4ngden<\/p>\n

2-4 msk Nam Pla (thail\u00e4ndsk fisks\u00e5s)<\/p>\n

2 st. stora torkade chilifrukter (prik haeng), l\u00e4tt rostade i torr stekpanna – uteslut dem om du inte kan finna dem<\/p>\n

3 msk thail\u00e4ndsk chilipasta, Nam Prik Pao<\/p>\n

1 tsk hela svartpepparkorn<\/p>\n

\"\"<\/a><\/p>\n

1 burk straw mushrooms (finns i asiatiska butiker)<\/p>\n

1 dl f\u00e4rsk koriander<\/p>\n

G\u00f6r s\u00e5 h\u00e4r:<\/em><\/h4>\n

Koka upp buljongen som du tillagat enligt receptet p\u00e5 l\u00e4nken ovan. Det \u00e4r viktigt att den har alla de thail\u00e4ndska smakerna.\"\"<\/a><\/p>\n

Tills\u00e4tt Nam Pla (thail\u00e4ndsk fisks\u00e5s), lime- eller citronjuice och chilipastan (Nam Prik Pao). L\u00e5t koka upp och tills\u00e4tt chilin samt svampen (straw mushrooms). L\u00e5t sm\u00e5koka i tre minuter. Smaka av s\u00e5 att smakerna \u00e4r balanserade mellan det salta, det starka, det syrliga.<\/p>\n

L\u00e4gg i r\u00e4korna och l\u00e5t koka upp s\u00e5 att r\u00e4korna precis blir kokta, men inte mer. D\u00e5 blir de bara sega. Anv\u00e4nder \"\"<\/a>du f\u00e4rska\/okokta r\u00e4kor ser du p\u00e5 f\u00e4rgen n\u00e4r de \u00e4r klara – de gr\u00e5a r\u00e4korna blir rosa. Anv\u00e4nder du redan kokta r\u00e4kor ska de bara precis bli varma. L\u00e4gg i koriander och servera direkt med korianderblad i varje sk\u00e5l som dekoration.<\/p>\n

Bon app\u00e9tit \u00f6nskas med v\u00e4nliga matglada h\u00e4lsningar fr\u00e5n Katinkas (Thai-) Kitchen<\/p>\n

Katinka Hammarski\u00f6ld\"\"<\/a><\/p>\n

katinka.hammarskiold@hotmail.com<\/p>\n

www.katinkaskitchen.com<\/p>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Det h\u00e4r \u00e4r en h\u00e4rlig thail\u00e4ndsk soppa p\u00e5 klar buljong med chilibett och limesyra. Tigerr\u00e4kor \u00e4r ju inte s\u00e5 politiskt korrekt numera, men ibland hittar jag riktigt fina ekologiska r\u00e4ttvisem\u00e4rkta ”bra” tigerr\u00e4kor p\u00e5 Coop. Jag har l\u00e4rt mig att det finns MSC-m\u00e4rkta kungsr\u00e4kor som \u00e4r bra f\u00f6r milj\u00f6 och m\u00e4nniskor. […]<\/p>\n","protected":false},"author":5,"featured_media":14946,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11735,11784,57,64,11787,11782,11806,63,4021],"tags":[],"class_list":["post-14942","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-asiatiskt-o-thailandskt","category-ayurvediskt","category-buljong","category-citron","category-diabetesmat","category-nyttig-mat","category-rakor","category-soppor","category-svamp"],"_links":{"self":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/14942","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=14942"}],"version-history":[{"count":13,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/14942\/revisions"}],"predecessor-version":[{"id":31575,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/14942\/revisions\/31575"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/media\/14946"}],"wp:attachment":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=14942"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=14942"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=14942"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}