Thai Tom Yum Goong Soup
1.
Ingredients: 250g Jiwei Shrimp, 5 Mushrooms
Seasoning: 6 slices of lemon leaves, 4 slices of ginger, 1 pinch of dried lemongrass, 5 millet peppers, 1 small lemon, 1 box of tom yum sauce (1 box contains 2 pieces, I thought I would use two Come...), 2 scoops of fish sauce, 50g of coconut flour
2.
first step:
Open the back of the Jiwei shrimp, remove the shrimp thread, wash and set aside
3.
The second step:
Slice the mushrooms, blanch them, and drain the water for later use
4.
third step:
Boil Tom Yum Kung Soup (very! Often! Heavy! Yes!)
Add clean water to the pot, boil the lemon leaves, ginger, lemongrass and millet pepper together. After the high heat is boiled, turn to a low heat and simmer for about 30 minutes.
5.
the fourth step:
When the soup has changed color and has a distinct aroma, remove all the spices and throw them away.
6.
the fifth step:
Add the blanched mouth mushrooms to the bottom soup, and then add 2 pieces of Tom Yum Goong sauce
7.
The sixth step:
After the sauce cubes are boiled, add Jiwei shrimp
8.
The seventh step:
Add two spoons of fish sauce
9.
The eighth step:
Add a small amount of warm water to coconut flour to make coconut milk and pour it into the soup
10.
Step 9:
When it is about to come out of the pot, cut the small lemon in half, squeeze the lemon juice into the soup, and turn off the heat after stirring.
Tips:
Small tips:
1. Jiwei shrimp must go to the shrimp line! If you don’t go to the shrimp thread, there will be a fishy smell (after all, shrimp poo...)
2. If there is no fish sauce, soy sauce can be used instead (mainly to improve the freshness)
3. Coconut flour can be replaced with coconut milk bought in the supermarket, but the best choice is coconut milk! ! !
