Thai Tom Yum Goong Soup
1.
Process the shrimp first, cut off the legs of the prawns, and then pick and remove the prawn threads. The best way to pick the shrimp thread is to insert a toothpick into the joint of the second and third section from the bottom of the shrimp body, and then pick it out slowly and gently.
Wash the processed shrimp, and then remove the shrimp heads.
2.
Then prepare all the Thai spices used in the Tom Yum Goong soup: beat the lemongrass with the back of a knife, then cut half of it diagonally, generally cut into sections.
3.
Lemon leaves pluck the leaves on both sides, not the middle stem (the soup will become bitter).
4.
Slice southern ginger, cut garlic cloves into large cubes, dice the spicy millet, cut off the tail of the Thai chili, and cut the red onion into large cubes. The spice is complete.
5.
Cut the mushrooms into small pieces or slices, depending on your taste.
6.
Cut the lime into small pieces, and then squeeze out the lime juice with a spoon.
7.
Pour oil in the pot, pour the shrimp heads after 70% heat, stir-fry for about 2 minutes on medium heat, lightly press the shrimp heads with a spatula to force the shrimp paste out. Then pour 4 cups of water. Turn to medium-low heat and simmer for 10 minutes.
8.
Then pour in all the spices, stir well, and cook for about 3 minutes on medium-high heat.
9.
Scoop out part of the shrimp head and spices (about half).
10.
Pour in the cut shiitake mushrooms and cook for 4 minutes on medium-high heat.
11.
Pour fish sauce
12.
Pour the Thai chili sauce and stir well.
13.
Pour in the grass shrimp, turn to high heat and cook for 2 minutes.
14.
Pour in coconut milk and cook for another minute.
15.
Turn off the heat, pour in the lime juice and finely chopped coriander or coriander, and stir well.
16.
Put it in a bowl and start eating~
Tips:
1. All the Thai spices needed in Tom Yum Goong soup, such as southern ginger, lemon leaf, and lemongrass, are irreplaceable. You can't use ginger or other ingredients instead, otherwise it won't taste like that; but just buy all of them. Spices, what comes out must be the authentic taste of Thai Tom Yum Goong soup!
2. If you don’t like eating shrimp while spitting out shrimp shells while drinking, you can pick the shrimp shells together when picking the shrimp heads, then put the shrimp heads together with the shrimp heads into the pan to fry the shrimp oil, and then fish them together Out
3. If you are not very spicy, you can reduce the amount of Thai chili, or you can put it to cook at a later time;
4. Thai chili sauce is best to buy the chili sauce with Nam Prik Pao written on the jar. If not, you can also buy Tom Yum Soup Chilli Paste, which is specially used to make Tom Yum Goong;
5. The shrimp does not need to be cooked for too long, just 2-3 minutes on high heat, otherwise it will grow old
6. The lime juice must be turned off before pouring in, otherwise the soup will become bitter;
7. If you like the soup to be thicker, you can add some hot sauce and coconut milk. You don't need to add anything else, but you need to adjust the flavor before turning off the heat.
