Creamy Tom Yum Goong

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Creamy Tom Yum Goong

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Ingredients

Adjust Servings:
1 l Water
2 stalks Lemongrass; remove outer layer and slice to 2 inch long
1/2 inch Galangal; slice thinly
5 pcs Kaffir Lime Leaves; bruise
6 pcs Cili Padi; halved
2 cloves Garlic
6 large Prawn; deveined
50 g Fish slices
30 g Squid; bite-size
50 g Oyster Mushroom; washed
1 Tomato; big chunks
1 Onion; big chunks
2 Tsp. Sugar
3 Tbsp. Thai Roasted Chili Paste (Nam Prik Pao)
5 Tbsp. Evaporated Milk
4 Tbsp. Fish Sauce
4 Tbsp. Lime Juice
Handful Cilantro; chopped
Cuisine:

    Ingredients

    Directions

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    Steps

    1
    Done

    Make base broth

    In a pot, bring water to a boil. Add in prawn heads and shells. Let it boil till the water looks a bit of orange colour. Press down the shells and head with a soup ladle to squeeze the juice out. Discard prawn shells and head. Reserve the broth.

    2
    Done

    Make Tom Yum Soup

    Bring the broth back over the stove. Add in lemongrass, galangal, kaffir lime leaves, garlic and chilies. Bring to a boil.

    Turn fire to low, then add prawn, fish, squid, mushroom, tomatoes and onions. Let them boil for about 2 mins.
    Then add Thai roasted chili paste and evaporated milk. Stir to mix. Boil for another 1 min.

    Add in 6 tbsp fish sauce and 2 tsp sugar. Taste and adjust accordingly. Turn off stove to stop from over cooking.

    Lastly, add in lime juice. Taste and adjust to your liking. You might need more fish sauce, lime juice etc.

    3
    Done

    Plate and Serve

    Ladle to a bowl, sprinkle some cilantro. Can be serve with rice or add in some rice vermicelli for a hearty bowl of noodles!

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