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Том Ям Кунг (Гарячий і Кислий Суп Креветки)

Posted by on September 29, 2011

Method

Use the medium heat to bring the stock to boil. Додати листя лайма, калган, рибний соус, лимонної трави і цибулю-шалот, потім гриби і перець чилі (якщо використовується). Нехай фондовий кипіти протягом принаймні, 2 не минуть або до появи аромату. Додати креветки і варити, поки креветки, 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.

Ingredients

  • 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 in (2.5 cm.) 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)



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