Make tom yum kung
Ingredients
½ lb. (225g) prawns, shelled deveined
1 can (15oz) straw mushroom, drained
or ½ cup sliced fresh mushroom
4 cup of water or chicken broth
1 stalk lemongrass cut into 2 inches long
5 sliced galangal
2 shallots, sliced
5 kaffir lime leave
Sauce
6 tablespoons nampla (fish sauce)
4 tablespoons lime juice
1 teaspoons sugar
3-5 fresh Thai red hot chili
¼ cup tamarind paste
1 tablespoon nam prik pao (Thai chili paste)
Garnish
¼ cup coriander sprigs, or cilantro
¼ cup chop fresh scallion
Method
1) Combine lemongrass, galangal, lime leave, shallot, and 4 cup of water or chicken
broth, bring to a boil
2) Add prawns and mushrooms. Bring to a boil and stir, combine sauce ingredients and add to soup stock.
3) Heat throughly. Garnish the soup with cilantro and scallion
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