Ingredients:
Uncooked medium sized prawns removed shell and deveined, leave tail intact 250 g
Tomato medium size quartered 2 wholes
Oyster mushroom washed ½ cup (optional)
Thai red chilies smashed ½ tsp (optional)
Lemongrass sliced 2 stalks
Galangal sliced ½ cup
Shallots gently smashed 2 tbsp
Kaffir lime leaves torn half 4-6 leaves
Full cream milk 1 cup
Chicken stock 2 cups
Coriander leaves ¼ cup
Seasoning:
Fish sauce 1 tbsp
Salt 1 tsp
Lime juice 4 tbsp
Thai roasted chili paste 1 ½ tbsp (increase for a stronger flavor!)
How to make:
Step 1 – Making the soup
- Bring chicken stock to a rapid boil, then add "krueng tom yum"; galangal, lemongrass, shallot, crushed Thai red chili, and kaffir lime leaves. Let the tom yum ingredients discharge the aromatic flavors for a few minutes.
- Season with fish sauce, chili paste, salt and lime juice.
- Over the rapid boiling, add prawns until slightly cooked approximately a few minutes, and then add mushroom.
- Turn the heat off and pour milk with some coriander leaves.
- Sprinkle some coriander leaves.
- Serve hot. Enjoy!
- Source: Thaifoodtonight.com
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