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Tom Yam Kung (Nóng và chua Súp tôm)

Posted by on September 29, 2011

phương pháp

Use the medium heat to bring the stock to boil. Thêm lá chanh, riềng, nước mắm, cỏ chanh và hẹ, sau đó cho nấm và ớt (nếu được sử dụng). Hãy đun nhỏ lửa cổ phiếu ít nhất 2 phút hoặc cho đến khi có mùi thơm. Thêm tôm và nấu cho đến khi tôm, 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.

Thành phần

  • 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 trong (2.5 cm.) độ dài, 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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