The Exaggerated Tom Yum Goong Soup [thailand Cooking] is Super Easy to Operate!

The Exaggerated Tom Yum Goong Soup [thailand Cooking] is Super Easy to Operate!

1. Step 1 Slice all the ingredients of group A, put them in the pot, boil them, turn off the heat and soak them, and then start to process other ingredients. Doing)

2. Step 2 Processing materials: slap lemongrass and cut into 3cm long sections. Tear off the stalks with lemon leaves to more fully release the fragrance. Cut southern ginger into thick slices about 2 mm in the size of your thumb, and cut millet pepper into sections; straw mushrooms, onions, Cut the tomato into cubes. (B, C group materials can be placed on both sides of a plate, it is more convenient when pouring)

3. Step 3 Take out the onions and carrots from the soup pot, turn on the heat, and add the B group ingredients: one tablespoon of chili sauce, 2 tablespoons of fish sauce, coconut sugar, southern ginger, lemongrass, lemon leaves, small peppers, and boil for 3 minutes. (In this step, you can cook for 2 minutes more, and then remove all the ingredients. It's refreshing when you eat, I'm lazy...)
Step 4 Add the C group ingredients: straw mushrooms, tomatoes, onions, and cook for 2 minutes.

4. Step 5 Add shrimp, cook to change color, add coconut milk (shake well before pouring), stir well, turn off the heat. (Live shrimp can be put directly, and iced shrimp is best peeled and marinated with fruit wine) Squeeze the lemon juice, (the lemon must be turned off and put, otherwise the soup will become bitter after cooking for a long time). Put the coriander to decorate.

5. You can start!

Tips:

1. TOM YUM is hot and sour, and GOONG is shrimp. Tom Yum Goong soup is actually hot and sour shrimp soup. It is especially appetizing in summer. The above is for 2 people, just double the material if there are more people.
2. I didn’t find any similar Thai chili sauce in China, so I bought Xinxin Tom Yum Kung Sauce, which tastes great; straw mushrooms can also be replaced with double round mushrooms or Coprinus comatus, mainly for freshness; coconut sugar should also be used You can use sugar instead, but I haven't tried it. Thai millet peppers are green and very spicy. If domestic millet peppers are not spicy enough, you can add more.
3. Lemon leaves (Futaba lemons are the leaves of wrinkled lemons), southern ginger, and lemongrass (you can buy lemongrass two or three times the weight of other materials) fresh from Taobao, put in the refrigerator, and take it when you use it , This is a must-have soup for friends, and they are always cooking. Coconut milk is also stocked (Liertai is easier to open, Jiale is also good) 400ml of tom yum soup for 4 people and a pot of curry beef are just right.
4. I personally prefer the hot and sour type, so the lemon and chili are quite enough in the ingredients, and you can adjust it according to your personal taste. In winter, I will reduce lemon and increase coconut milk and coconut sugar to make the taste more full-bodied. In summer, I will reduce coconut milk and increase the sourness and spiciness to make a more refreshing taste. Many Thai restaurants also have cremy and refreshing versions of this dish.
5. Boil a pot of white rice or rice noodles and soak in the soup. Don't be too happy!

common problem:
1. Pour the coconut milk without shaking. This is almost 100g of coconut oil, which is very greasy; shake it to 18g of coconut oil and 82g of coconut water, fresh and sweet coconut flavor. I use 85% coconut milk, if you use a higher concentration, reduce the amount.
2. There are too many seafood and too many types. This will cause the taste of the soup to be overwhelmed by the seafood, the soup will be a bit fishy, and the umami flavor will be insufficient. If you want to cook Thai-style seafood hot pot, you must first serve the soup and then cook it. The ingredients can also be heavier. It is best not to reuse the soup.
3. The vegetables cooked in the vegetarian stock are not fished out. This way there will be too much vegetables and too little soup. The vegetables that have been cooked in vegetarian soup have no soul. Let them go to the trash can quietly!
4. Straw mushrooms are not so easy to buy. It is better to replace them with round mushrooms and oyster mushrooms. Let alone shiitake mushrooms. They are not suitable for the heavier taste.
5. The soup is relatively pale and unsightly in color. The color of the soup mainly depends on the Tom Yum Goong sauce and tomatoes. You must buy tomatoes that are well-ripe. You can hardly see the white tissue when you cut it. The juice is full of orange and has a sour taste. Don't buy the dark red or sandy ones. You can also scoop some of the tom yum goong sauce at the end to make the soup look better.
6. Do you want to fry the shrimp sauce in advance? Personally, I don't like it too oily, so it doesn't burst. If you want the soup to be redder, you can use a small amount of coconut oil to burst it. Other oils may affect the taste.
7. Where to buy materials? There should be small partners in Yunnan, as well as large imported supermarkets and Hema in big cities, but they are slightly more expensive.
8. Material storage. Sealed and frozen in the refrigerator (sliced ginger and frozen), the taste is still ok within a year, and the fresh one is definitely better. Must be sealed! ! ! Lemongrass has great lethality, and I have eaten lemongrass-flavored red bean paste!
9. The taste of the soup is relatively weak? I saw that some of my classmates added a lot of vegetables and seafood, and they were all piled up into hills. It turned out that those seasonings were definitely not enough.
Finally: I have written substitutes for those that can be replaced, but the taste will definitely be different after replacement. The more things that are replaced, the greater the probability of overturning; similarly, the material ratio is wrong, and the taste is definitely different. I just rewrite it by gram. In order to reduce the probability of overturning, please add some seasoning when adding vegetables and seafood crazily.