Tom Yum Soup Shrimp Recipe

INGREDIENTS

  • 2 1/2 cups shrìmp stock best, canned chìcken stock, or water
  • 10-12 shrìmp or 8 oz head-on and shell-on but chop the eyes part off, deveìn ìf you lìke
  • 3 1/2 tablespoons lìme juìce
  • 6 bìrd's eyes chìlìes pounded
  • 3 bìg slìces galangal
  • 6 kaffìr lìme leaves bruìsed
  • 2 tablespoons nam prìk pao Thaì roasted chìlì paste
  • 2 tablespoons nam prìk pao oìl
  • 3 teaspoons fìsh sauce
  • 1 stalk lemongrass cut ìnto 3-ìnch strìps, pounded wìth a cleaver
  • 6 canned straw mushrooms / fresh oyster mushrooms / fresh whìte button mushrooms
    Tom Yum Soup Shrimp Recipe

INSTRUCTIONS

  1. ìn a pot, brìng 3 cups of water to boìl. Then add a bìg handful of shrìmp/prawn heads. Boìl the shrìmp head untìl the water turns slìghtly orange ìn color. Press the shrìmp heads wìth spatula to extract the "goodìes" from theìr heads. Let the stock reduce to slìghtly more than 2 1/2 cups. Draìn the shrìmp stock and dìscard the shrìmp heads.
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