1. Cut off the prawns and prawns, and remove the sandbags and prawn threads. The whole dish is a little troublesome for this step. If you don't want to toss, just clean it. It is recommended that you don't eat the shrimp head when you eat it.
2. Cut a piece of soft tofu into mahjong size. The size of tofu varies from place to place, just the right amount.
3. Wash the white jade mushrooms and tear them into thin strips to make them more delicious.
4. Wash the cherry tomatoes and cut them in half. Replace with large tomatoes and cut into pieces.
5. Wash the coriander and spin dry with water.
6. Cut a few slices of ginger.
7. Put the right amount of water in the casserole. Follow the instructions on the Tom Yum Goong Sauce.
8. After the water is boiled, add the ginger slices and pour the Tom Yum Goong sauce.
9. After the sauce is boiled, add tofu and cook for a few minutes. If you like to eat softer tofu, it will last a little longer, and if you like tofu more tasty, it will take longer to cook.
10. When the tofu is almost cooked, add the white jade mushroom.
11. Add shrimp.
12. Add cherry tomatoes.
13. Add a small teaspoon of salt, half a tablespoon of oyster sauce, and stir well. Because the sauce contains salt, it is best to taste the saltiness first, and then add the right amount of salt.
14. After the shrimp turns red, turn off the heat and add coriander.
1. The authentic Tom Yum Goong soup is generally not available in families, so I just put it according to what I have at home.
2. The cherry tomatoes are relatively tender because they are fruits, so put them in step 12 to prevent them from overcooking. If you are using large tomatoes, you can put them in step 8 and cook them for a longer time to make the tomatoes more flavorful.
3. Shrimp does not need to be cooked for too long, otherwise it is too old to taste. Just turn red. If the sandbags are not removed during cleaning, it is recommended not to eat shrimp heads when eating, because shrimp heads tend to accumulate various dirt and heavy metals.