stock pots ·
Thailand ·
Tom Yum Koong
Tom Yum Koong
Solitary Thai-style Tom Yum Soup, the hot and sour taste makes the taste buds bright!
Servings: 5 servings
Total Time: 50m
Prep Time: 10m
Cooking Time: 40m
Ingredients
- 2 lemongrass stalks
- ½ pound medium shrimp - peeled and deveined
- 12 fresh straw mushrooms
- 4 cups water
- 4 makrut lime leaves
- 4 slices ginger
- 4 chili pepper
- 1 ½ tablespoons fish sauce
- 1 ½ lime, juiced
- 1 teaspoon white sugar
- 1 teaspoon hot chile paste
- 1 tablespoon tom yum soup paste
Directions
1. Trim lemongrass and cut into matchstick-size pieces.2. Add the shrimp tops, seashells, and water to the SAKUCHI Stock Pot, then cook for 20 minutes. Turn the fire off. Soak up the tops and shells for more than 20 minutes before discarding them.
3. Add the stock, lemongrass, lime leaves, ginger, chili pepper, gravy, lime juice, sugar, and chile paste to the SAKUCHI Stock Pot and bring to a boil. After cooking for 5 minutes, add the shrimp and straw mushrooms. Cook for another 10 minutes.
Leave a comment