This Tom Yum Goong recipe is boiled down
into a few easy steps of how to make
this yummy and spicy thai soup.
Ingredients:
2 ½ cup prawn or chicken stock
5 kaffir lime leaves chopped
9 mushrooms chopped in quarters
9 raw tiger prawns peeled and deveined
5 pieces of chopped and crushed lemon glass
(around 2cm long each)
1-2 fresh chilies finely chopped
2 ½ tablespoons of fish sauce
2 teaspoons of sugar
2 ½ tablespoons of lime or lemon juice
coriander leaves (cilantro)
Directions:
Boil the stock in the pot.
Add mushrooms, lemon glass,
lime leaves and chilies.
Bring to boil then add prawns,
fish sauce, sugar and continue
cooking for around 1-2 minutes.
Turn off the heat, add lime juice.
Pour into a serving bowl.
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