Tom Yum Koong

Tom Yum Koong

Tom Yum Kung is one of the delicious Thai food is popular with Thais and foreigners a lot if anyone has reviewed the Tom Yum Kung and often fond of delicious flavors. Spicy shrimp recipe and how to do the following.

1. 4 Shrimp river 2. Mushroom 100g.3. An early cut grass.4. Galangal, chopped 2 glasses glasses.5. Coriander 1 root root6. Kaffir lime leaves to 3,7. Soup 625 ml.8. Paprika Park 10-15 pound piece different enough.9. Tbsp fish sauce 5,10. Tbsp lemon juice 5,11. Coriander a beginning.
How do

1.Clean and Wash shrimp thoroughly  by peeling off the backs and snapping off the top part of the heads, but leave the fat on at the base of the head (the reddish brown goop). This is very important, as that fat imparts a signature flavor into Tom Yum Goong. Don’t discard it. Then, peel out the legs + intestine underneath, but leave the tails on. Set aside. Wash shrimp thoroughly. Peeled shrimp shell, it separated the shrimp and the shrimp.

2. Boiling water to boil. Add shrimp shells into the boiling pot. Measure is used in volume 625 ml.
3. Be it fried shrimp with a little oil on hold. After the shrimp, cut out the black lines.
4. Boiling broth to boiling add lemon grass, galangal, coriander root.
5. Add mushrooms, kaffir lime leaves, add enough boiling add shrimp to it enough fry shrimp cooked shrimp off.
6. Lap put bowl for serving. Add fish sauce, lemon pepper stir well, sprinkle with coriander.
Looks goodDelicious spicy shrimp seasoned meat tightly. Shrimp do not burn it. Aroma of lemon And pepper.
Tip.Spicy Thai Tom Yum recipe is a genuine What is not add milk to make paste soup can be cooked shrimp shells in boiling water to it. Or roasted shrimp shells before cooking. If you do not like it so much that Tom does not need to bring it to the fried shrimp with oil also. Can separate it without shrimp for shrimp, it is adjacent to the shrimp. With the shrimp and add to it. Lemon juicers can be divided into sections. Then freeze it. Time will only bring out the need to use
This soup is best served really hot!

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