TOM YUM KUNG [Hot & Sour Shrimp Soup]
Friday, August 10, 2007
Ingredients:750 ml water or light chicken stock250 g shrimps/prawns, shelled, and deveined
2 garlic cloves, minced
5 kaffir lime leaves (bai-ma-krut)
3 thin slices fresh or dried galangal (kha)
¼ cup fish sauce (nam pla)
2 stalks lemon glass/cironella (ta-khrai), lower 1/3 portion only, cut into 1-in (2,3 cm) lengths
2 green onions, sliced
5 hot green Thai chilli peppers (phrik khi nu), optional
½ cup sliced straw mushrooms
60 ml lime juice
1 teaspoon roasted chilli paste (nam phrik pao)
1 tablespoon chopped cilantro/ coriander leaves (bai phak chi)
Method:1. Bring the stock to a boil over medium heat.
2. Add the garlic, lime leaves, galangal, fish sauce, lemon grass, and shallots, then the mushrooms and chilli peppers, if using.
3. Simmer for 2 minutes.
4. Add the shrimp and reheat to boiling.
5. Cook until the shrimps are pink, opaque, and firm but no longer than 1 minute.
6. When the shrimps are cooked, place the lime juice and chilli paste in a serving bowl.
7. Pour the soup into the bowl, stir, and garnish with cilantro leaves.
Recipes: Amazing Tastes of Thailand
1 komentar
Aku kopi abis dah yg ini......wkwkwk
ReplyDeleteterima kasih sudah memberikan komentar tanpa SPAM & tanpa SARA :)