Tom Yum is the most famous of Thai soups, being very popular in Thai restaurants in the US. It is a clear sour soup which is flavored with fresh lemon grass and kaffir lime leaf. The most well-known version uses shrimp (in Thai: goong, koon, kung), but you may also use firm white-flesh fish (see Tom Yum Taleh) or chicken (gy or kai).
Ingredient....
1. Fresh Shrimp 200 grams (about 18 shrimps)
2. Mushrooms 100 grams (about 10-12 mushrooms)
3. 3 limes (3 spoons lime juice)
4. tiny guinea-pepper (as much as you want)
5. 3 red shallots
6. 2 lemon grasses
7. 5 pieces of slided galangal
8. their leaves (4-5)
9. 2 pieces of parsley's root
10. 2 pieces of parsley
11. thai chilli paste
12. fish sauce
13. condensed milk (not sweet,Carnetion is fine!)
14. soup or water boil with Knorr
Let's cook
Bring water to boil over high heat in a medium-sized saucepan. Add the lemon grass, galangal, kaffir lime leaf, fish sauce and tamarind paste (break apart the tamarind paste with your fingers as you add it). Add the shrimp, bring to a boil and cook 3 minutes. Add the onion, nam prik pao and straw mushrooms. Boil for another 7 minutes until the shrimp is cooked through. Add the chile peppers and tomatoes. Turn off the heat. Add the lime juice. Taste to adjust the seasoning, adding fish sauce to taste. Garnish with cilatantro if desired and serve. Serves 3 to 4.
Clip cooking..... Tom Yum Kung - ต้มยำกุ้ง
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