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Tom Yam Kung (Soupe aux crevettes Hot and Sour)

Posted by on September 29, 2011

Méthode

Use the medium heat to bring the stock to boil. Ajouter les feuilles de lime, Galanga, sauce poisson, citronnelle et échalotes, puis les champignons et les piments (si elle est utilisée). Laissez le stock mijoter pendant au moins 2 minutes ou jusqu'à ce que parfumé. Ajouter les crevettes et cuire jusqu'à ce que les crevettes, and cook until the shrimps turn pink, opaque and firm. The should be done within a minute. Set aside. Put 1-2 teaspoons of lime bowl. Pour the soup into the bowl, stir and garnish with cilantro leaves.

Ingrédients

  • 3 cups (24 fl.oz./750 ml.) water or light chicken stock
  • 8 oz. (250 g.) shrimps/prawns, shelled and deveined
  • 5 kaffir lime leaves (Bai Makrut)
  • 3 thin slices fresh or dried galangal (Kha)
  • cup fish sauce (Nam Pla)
  • 2 stalks of lemon glass/citronella (Takhrai)
    lower 1/3 portion only, cut into 1 dans (2.5 cm.) longueurs, coarsely pounded
  • 2 shallots, coarsely pounded
  • (optional) 5 hot green Thai chilli peppers (Phrik Khi Nu)
  • 1/2 cup sliced straw mushrooms
  • 1/4 cup (2 fl.oz./60 ml.) lime juice
  • 1 teaspoon roasted chilli paste (Nam Phrik Pao)
  • 1 tablespoon chopped cilantro/coriander leaves (Bai Phak Chi)



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