Tom Yum Koong

Tom Yum Koong (Lemon Grass Shrimp Soup)    

With choice of meat, shrimp preferred.

Large shrimp   8-10 counts
Straw Mushroom   1/2 cup
Cilantro   7-8 leaves
Kaffir lime leave    2 - 3 leaves
Thai fresh chilli   5-10 counts
Lemon grass (Ta-Krai)   1 stock
Fresh galanga   4-5 slices
Fish sauce   2 tablespoons
Lime juice   4 tablespoons
Chicken bouillon soup   3 cup

Peel and devine the shrimp. Boil chicken bouillon soup, allow bubble over high heat, add galanga, lemongrass, kaffir leaves, mushroom, shrimp. Pour in bowl, add fish sauce, lime juice, fresh chilli. Topped with cilantro.
For more strong flavor, you can add chili paste in oil, milk, and sliced red onion. Umm, yum yum.

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