INGREDIENTS ( 2 servings )
600ml water
180g shrimp , peeled and deveined
20g Thai chillies (or to taste)
30g shallots
50g tomato
2 kaffir lime leaves
60g oyster mushroom
30g galangal
40g lemongrass
2 Tbsp. pasteurized milk
½ Tbsp. mushroom soy sauce
1 Tbsp. tamarind paste.
1 tsp. cane sugar
1 Knorr tom yum seasoning bouillon cube
1 ½ Tbsp. Thai Chilli paste
10g spring onion
5g coriander
5g culantro
INSTRUCTIONS
- Pound Thai chilies in the mortar and pestle
- Bring a pot of water to a boil. Add galangal and lemongrass and turn down the heat to medium- low heat. Let your galangal and lemongrass cook for around 5 - 6 minutes. Remove them from the pot.
- Place tom yum seasoning bouillon cube and Thai chili paste in the pot.
- Mix cane sugar, tamarind paste, and mushroom soy sauce together. Add them in the pot.
- Add tomato, oyster mushroom, shallots, shrimps, Thai chilies, milk, and kaffir lime leaves in the pot.
- Add chopped spring onion, coriander, and curantro
- Turn off the heat. Ready to serve and enjoy!
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