Ingredient and Portion
Tom Yum Soup
Submit Recipe
220 grams medium shrimps (vein remove, shell and head peeled off)
100 grams squid (cut into small rings)
12 straw mushrooms (cut into half)
4 cups water
2 lemongrass
4 kaffir lime leaves
4 slices galangal
4 chilli padi
1 ½ tablespoon fish sauce
1 ½ limes, juiced
1 teaspoon white sugar
1 teaspoon hot chilli paste
100 grams squid (cut into small rings)
12 straw mushrooms (cut into half)
4 cups water
2 lemongrass
4 kaffir lime leaves
4 slices galangal
4 chilli padi
1 ½ tablespoon fish sauce
1 ½ limes, juiced
1 teaspoon white sugar
1 teaspoon hot chilli paste
Method
1. Trim lemongrass and cut into 3cm size.
2. To prepare stock, add shrimp heads and shell into water and cook for 20 minutes.
3. Turn the fire off and soaked for 20 minutes before removing them.
4. Add stock, lemon grass, kaffir lime leaves, galangal, chili padi, fish sauce, lime juice, sugar, and chili paste to a pot and bring to a boil.
5. After boiling for 5 minutes, add shrimps, squids and mushrooms. Cook for further 10 minutes.
6. Garnish with coriander leaves and serve.
2. To prepare stock, add shrimp heads and shell into water and cook for 20 minutes.
3. Turn the fire off and soaked for 20 minutes before removing them.
4. Add stock, lemon grass, kaffir lime leaves, galangal, chili padi, fish sauce, lime juice, sugar, and chili paste to a pot and bring to a boil.
5. After boiling for 5 minutes, add shrimps, squids and mushrooms. Cook for further 10 minutes.
6. Garnish with coriander leaves and serve.
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