Tong Yum Kung Or Hot And Sour Shrimp Soup |
|
 |
Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 2 |
|
This dish is good for a side dish or serve over rice. Ingredients:
3 cups water or light chicken stock / coconut milk can be use |
250gm shrimps or prawns - shelled and divined |
2 garlic cloves - minced |
5 kaffir lime leaves |
3 thin sliced leaves fresh or dried galangal / ginger |
1/4 cup nam pla (fish sauce) |
2 stalks lemon glass |
1/2 cup slice straw mushrooms |
1/4 cup lime juice |
1 teaspoon roasted chilli paste (optional) |
1 teaspoon chopped cilantro or coriander leaves |
1 green onion cut into small cubes |
dried roast red pepper crushed |
Directions:
1. Bring the stock to a boil over medium heat
2. Add garlic, lime leaves, galangal, lemon grass, shallots and mushrooms
3. Add chillies if desire
4. Simmer for 2 minutes
5. Add shrimps and reheat of boiling
6. Cook till shrimps are pink, opaque, and firm but no longer than 1 minutes
7. When shrimps are cooked, add fish sauce,lime juice as desire. In a serving bowl, top with cilantro leaves, green onion and ready to serve. ENJOY
8. Pour the soup into the bowl, stir, and garnish with cilantro leaves
|
|