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Tom Yum Kung Recipe

  • 4servings
  • 15minutes

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Source: www.ifood.tvReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C
MineralsSelenium, Copper, Iodine, Fluorine, Potassium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. Chicken stock 3 Cup (16 tbs)

  2. Shrimps 8 Ounce , divided

  3. Garlic 2 Clove (5gm) , minced

  4. Kaffir lime leaves leaves 5

  5. Galangal slice 3 , dried

  6. Fish sauce 1/4 Cup (16 tbs)

  7. 2 stalks lemon grass / citronella (ta-krai), lower1/3 portion only, cut into 1-inch (2 1/3 cm) lengths

  8. 5 hot green Thai chilli peppers (phrik khi nu), optional

  9. 1/2 cup sliced straw mushrooms

  10. Lime juice 1/4 Cup (16 tbs)

  11. Chilli 1 Teaspoon , roasted

  12. Coriander/ cilantro 1 Tablespoon

Instructions Jump to Ingredients ↑

  1. Directions Bring the stock to a boil over medium heat. Add the garlic, lime leaves, galangal, fish sauce, lemon grass, and shallots, then the mushrooms and chilli peppers, if using. Simmer for 2 minutes. Add the shrimp and reheat to boiling. Cook until the shrimps are pink, opaque, and firm but no longer than 1 minute. When the shrimps are cooked, place the lime juice and chilli paste in a serving bowl. Pour the soup into the bowl, stir, and garnish with cilantro leaves.

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