Tom Yum Kung Recipe

1 tablespoon of nam prig pow. Ingredients 2 1 2 cups shrimp stock best canned chicken stock or water 10 12 shrimp or 8 oz head on and shell on but chop the eyes part off devein if you like 3 1 2 tablespoons lime juice 6 bird s eyes chilies pounded 3 slices galangal 6 kaffir lime leaves bruised 2 tablespoons nam prik pao. If you have a sensitive stomach cut down the chilli content to say one or even half a chilli.

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Tom yum kung recipe. 3 slices fresh galangal root smashed or 2 pc dried 3 fresh kaffir lime leave or 4 pc dried 1 tbsp. Turn the fire off. 2 liters of water 4 stalks of lemongrass 1 inch chunk of galangal 10 kaffir lime leaves 10 thai chilies 5 cloves of garlic kilo shrimp 300 grams of oyster mushrooms 2 roma tomatoes 2 white onions medium sized 2 teaspoons of sugar 8 12 tablespoons of fish sauce depending on your taste 8 12. Tamarind paste with or without seeds 1 tbsp.

Or 3 tablespoons frozen bottled prepared lemongrass or substitute with 3 lemon slices 2 to 3 makrut lime leaves can be purchased at most asian food stores. 5 medium sized mushrooms. 6 ounces fresh button or oyster mushrooms or 1 1 2 cups well drained canned straw mushrooms cut into bite size pieces. Bring to a mild.

5 sprigs of cilantro. Place lemongrass in a food processor and process until finely grated. 4 to 5 fresh red bird s eye chilies crushed. Ingredients 4 cups of water 2 stalks fresh lemongrass trim off the very end of the root and smash with the side of a cleaver or chef s knife.

2 tablespoons nam prik pao see note 1 4 cup fresh lime juice or to taste. Directions step 1 trim lemongrass and cut into matchstick size pieces. Or 1 2 teaspoon lime zest 3 to 4 cloves garlic minced 1 teaspoon galangal. Ingredients water or stock 6 cups fish sauce 1 or 2 tablespoons kaffir lime leaves 4 lemongrass white part of stalk only crushed 1 stalk galangal optional cut into thin rounds 2 pieces garlic crushed 2 cloves salt and pepper to taste shrimp peeled and deveined 1 1 2.

Add garlic chilies peppers and kaffir leaves or lime peel. 2 tablespoons of fish sauce. Step 4 add stock lemon grass. 2 stalks lemongrass minced.

3 kaffir lime leaves. 1 bunch of lemon grass. 1 4 cup fish sauce or to taste. Add the shrimp heads and shells to water then cook for 20 minutes.

Add the galanga powder to the pot. Step 3 trim lemongrass and cut into matchstick size pieces. Directions pour stock and lime juice into a deep cooking pot. Advertisement step 2 to make stock.

6 cups chicken stock. The scholar and astrologer prayoon uroochata born 1921 said that tom yum has originated during the ratanakosin period which began with the founding of bangkok as the capital in 1782. The bulb can be thrown into the pot.