톰 참 마 쿵 (온천과 사워 새우 수프)

방법

Use the medium heat to bring the stock to boil. 라임 잎을 추가, 양강근, 생선 소스, 레몬 잔디와 골파, 다음 버섯과 칠리 고추 (사용 된 경우). 적어도에 대한 재고를 끓인다하자 2 분 향기까지. 새우를 추가하고 새우 때까지 요리, 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.

성분

  • 3 cups (24 fl.oz./750 ml.) water or light chicken stock
  • 8 oz. (250 지.) 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 in (2.5 센티미터.) lengths, 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)