1. Prepare the basic seasonings: Tom Yum Goong soup, ginger, lemongrass, green lemon, lemon leaf, Chaotian pepper. This time, coconut flour was used instead of coconut milk.
2. Wash the shrimp and shave the shrimp thread.
3. Longli fish cut into pieces. Cut the tomato into cubes. Wash and slice the mushrooms and blanch for 15 minutes. Fry the shrimp on both sides, fresh and shiny, more beautiful.
4. Pour the chicken broth into the pot, add tom yam soup, lemongrass, ginger, lemon leaves, and chili peppers, boil the aroma, then simmer for 15 minutes on low heat, and then use a small colander to filter out the lemongrass and ginger. Leftover soup. If you find it troublesome, you can omit the filtering step. Put in mushrooms, tomatoes, and dragon fish. Add fresh shrimp when the dragon fish is about to be cooked. After about six minutes, add cherry tomatoes, sugar, lemon juice, fish sauce, and coconut powder. Add salt as appropriate.
5. Serve on a plate and add two lime slices for garnish.
Tips:If you add mussels, clams, yellow clams, salmon, etc., the taste is more delicious.
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