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The film was directed by Prachya Pinkaew. Tom Yum Goong Recipe เธเนเธกเธขเธณเธเธธเนเธ - Hot Thai Kitchen! Tom yum, or tom yam, is the simple and popular Thai hot and sour soup, familiar to many from Thai restaurant menus.
Alright, don’t linger, let’s approach this tom yum kuung ๐ค ๐ถ ๐ formula with 15 materials which are definitely easy to find, and we have to process them at the very least through 5 ways. You should commit a while on this, so the resulting food could be perfect.
Ingredients requirements for Tom Yum Kuung ๐ค ๐ถ ๐:
- Require 6-8 - king prawns (best if you can get raw with shells on) but if you cannot find some with shell you can use raw and peeled
- Give 5 cups for prawn shell stock or chicken stock
- Give 2-3 - Lime Juice
- Prepare 1 tbsp - tamarind paste
- You need 4-5 of baby tomato, halves
- Prepare 4-5 for baby shallots, peeled and cut in half
- Make ready 5-6 for Thai bird eye Chilies (you can have less) chopped
- Need 1 cup Thai chilli jam (or you can use chilli oil)
- Get 2 tbsp - Fish Sauce
- Require 120 g - or 1 cup Mushrooms, if you have big mushrooms cut them in half
- Get 1 handful of coriander (finely chopped)
- Need 2 for spring onions (finely chopped)
- Need 1 galangal (about 5 cm long size), cut in big slices about 3 cm thick (you can use paste in the jar if you cannot find the fresh on)
- Give 2 - lemongrass, cut into about 4-5 cm long
- Get 6-8 - kaffir lime leaves (tear them in half and take the wooden bit in the middle off)
Tom Yum is one of the best known Thai dishes, a spicy, sour, and aromatic soup that is traditionally served with rice. It consists of shallots, lemongrass, fish sauce, minced fresh ginger or galangal, shrimps, mushrooms, kaffir lime leaves, lime juice, and minced Thai chili peppers. What I love most about tom yum goong (เธเนเธกเธขเธณเธเธธเนเธ) is the flavors of lemongrass, galangal, kaffir lime leaves, fresh Thai chilies, and fresh lime juice, that all combine to create a healthy and soothing broth that will light up your taste buds. I love Tom Yum soup but not as much as the BF does.
Tom Yum Kuung ๐ค ๐ถ ๐ how to cook:
- Prep and prechopped all your ingredients. Bruised your galangal, chilli, shallots and lemongrass with rolling pin or pestle and mortar.
- Peel king prawns shell and leave head and tail. Use prawns shell to make the stock, add 1 tbsp vegetable cooking into your big saucepan then add prawns shells in, stir them well until the shells are cooked and released the natural oil and toasted the shells. Add about 6 cups of water in the saucepan and leave it boiling for about 10 min. However, if you not cooking with prawns with shells, you can also make your stock with water or with chicken stock.
- Bring it to boil then add galangal, lemongrass, shallots, tomatoes and chilli in and have a quick stir.
- Seasoning with tamarind paste, fishsauce, soysauce, sugar, Thai chilli paste and mix well.
- Add your prawns in and have a quick stir then once your prawns cooked turn the heat off and add some lemon juice in and garnish with spring onion and coriander (this way you will have a nice fresh soup and your lime juice not turn bitter. Serve straight away with steam jasmine rice.
So this has been a fun adventure. Tom Yum soup (Tom Yum Goong) - everybody's favourite Thai soup is easy to make and just as amazing as you get in Thailand! CREAMY Tom Yum Soup (Tom Yum Goong Nam Khon) which is made from the clear version with the addition of evaporated milk and a good hit of Thai Chilli Paste. ะะตัะบะธ: ๐ถ ะัััะพะต. Authentic recipe for this famous Thai soup: Tom Yum Goong. Recipe from Pailin of Hot Thai Kitchen.
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