Tom Yum Kung Recipe Thai

The bulb can be thrown into the pot.

Tom yum kung recipe thai. 7 8 rounds galangal thinly sliced. 3 4 tbsp thai chilli paste optional. 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. Kaffir lime leaves 4.

4 kaffir lime leaves. 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. 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 red chiles sliced.

5 6 kaffir lime leaves roughly torn or cut. Thai chilies to taste bruised and cut into large pieces. Add stock lemon grass kaffir lime leaves galangal chili padi fish sauce lime juice sugar and chili paste to a pot and bring to a boil. Add garlic chilies peppers and kaffir leaves or lime peel.

Add lemongrass galangal kaffir lime leaves bird s eye chilies mushrooms nam prik bao to the shrimp stock and bring it to boil. Bring to a mild. Place lemongrass in a food processor and process until finely grated. Boil until the shrimps are cooked dish out and serve hot.

Add the galanga powder to the pot. Galangal optional cut into thin rounds 2 pieces. 2 quarts chicken broth. For a version without or optional coconut milk try this tom yum kung recipe.

Cook for further 10 minutes. Garlic crushed 2 cloves. 1 lemongrass stalk smashed and cut into 1 2 inch pieces. Tamarind paste with or without seeds 1 tbsp.

2 stalks lemongrass minced. Water or stock 6 cups. Lastly add the lime juice if you add lime juice too early the soup might turn bitter. Add in the shrimp and fish sauce.

If it turned out too salty add a squeeze of lime juice. 6 cups chicken stock. Garnish with coriander leaves. Or 1 2 teaspoon lime zest 3 to 4 cloves garlic minced 1 teaspoon galangal.

2 stalks fresh lemongrass sliced on a bias in 2 inch pieces. 1 inch piece fresh galangal or ginger sliced. 1 2 cup lime juice. 4 cups shrimp stock chicken stock or water.

After boiling for 5 minutes add shrimps and both mushrooms. Add more coconut milk if you want your soup richer creamier or if it s too strong for your taste. Directions pour stock and lime juice into a deep cooking pot. If this tom yom soup is too sour for your taste add a little brown sugar.

Salt and pepper to taste. Shrimp peeled and deveined 1. Lemongrass white part of stalk only crushed 1 stalk.