Introducing tom yum goong,a very tasty shrimp dish.
If you aren’t a fan of spicy food, you can still enjoy it by adjusting the amount of chili☺
The key to the taste of tom yum goong is to focus on the ingredients.
But it doesn’t mean that you should use only the best ingredients.
The more ingredients you add, the more tasty it will be.
You should try it!
- 6 Headed shrimps
- 1/2 Pack Shimeji mushroom
- 4 Cherry tomato
- 1 Piece of thai ginger
- 2 Kaffir lime leaves *or Mandarin orange leaves
- 1 Lemon grass *or Lemon peels
- 1 Coriander root
- Coriander leaves *proper quantity
- 1 Thai small red onion *chopped
- 2 Chili pepper
- 800ml Water
- 75ml Lemon juice
- 50ml Soy milk
- 2tbsp Nam-pla（fish sauce）
- 1tbsp Chili oil
1 Tap a stick of lemon grass with the back of a knife and cut it into pieces.
Cut off the roots of the coriander and pound the roots with the back of a knife.
Peel a piece of Thai ginger and cut into thin slices.
Peel and thinly slice the small Thai onion.
Remove the stones from half a pack of shimeji mushrooms and break them up.
2 Remove the heads and shells of the head prawns and add them in a pot to dry roast without oil.
When they become fragrant, pour in 800 ml of water and bring to a boil.
As soon as the water comes to a boil, reduce the heat to low and remove the shells.
Remove the spines from the prawns.
3 Add the thai ginger, lemongrass, coriander root and chili.
Add the head of prawns again.
Remove any scum as it comes to the surface.
4 When the color of the prawns changes, add the small onion and shimeji mushrooms.
dd 2 tbsps of nam pla,
add 1 tbsp of chili oil, 75ml of lemon juice and 50ml of soy milk.
5 When slightly heated, add 6 prawns, kaffir lime leaves, and cherry tomatoes.