Tom Yum Goong Seafood Soup

Name: Tom Yum Goong Seafood Soup
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 10 Prawns; 20 pcs clams; 100g Seafood Mushroom; 4 slices Dried ginger; 1 piece lemongrass; 10 pieces Lemon leaves; 1 piece Lime; 30g Coconut milk; 2 pieces Tom Yum Goong Sauce Block; Some Fish sauce; 4 Dried Chaotian Pepper

by honey clear

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Tom Yum Goong Soup, also called Dong Yam Soup, or Tom yum in English, is a distinctive hot and sour soup from Thailand and Laos. Sour and spicy appetizer, many people who have been to Thailand will love it deeply. There are seafood, seafood mushrooms, and green lemon in this soup, all of which need to be fresh. Only fresh prawns and clams can the soup be delicious. Therefore, preservation of freshness is very important. Let me share my secrets of preservation: 1. Marine fish is mainly frozen, and should be frozen in the freezing layer, but after thawing, do not put it in freezing; 2. Fresh fish should first remove the scales and internal organs, wash and cut. Divide them into small pieces, use fresh-keeping bags, to prevent the spread of sexual taste, and finally put them into the frozen layer; 3. Clam shell seafood should be washed with water first, and then use a basin to add a spoon of salt, soak it, Spit the mud and sand, and then put it in the refrigerator; 4. If it is shrimp, put the shrimp in a metal basin, pour clear water, and then put the shrimp in the freezer, take it out after freezing, and place it for a period of time. The frozen pieces of shrimp are packed in a fresh-keeping bag, and then put in the refrigerator to freeze.

Tom Yum Goong Seafood Soup

1. Wash the shrimp and clams with clean water first, then add a little salt to soak for more than 20 minutes, and let the clams spit out the mud and sand

2. Remove the shrimp thread, cut it on the back with scissors, and pick it out with a toothpick

3. Boil a pot of hot water, add lemon leaves, dried ginger, lemongrass, and dried chili peppers, cover and cook on medium-low heat for half an hour

4. After the aroma is boiled, remove the dry ingredients

5. Leave the chili in the pot

6. Put the pot on the fire again, low heat, put in the Tom Yum Goong sauce cubes, and bring to a boil

7. Then pour in coconut milk and mix well

8. Add fish sauce and continue to cook on low heat

9. Cut the green lemon in half and use half to squeeze the lemon juice

10. Slice the other half into the soup

11. Add the washed seafood mushrooms and cook for 10 minutes

12. Then add the clams and cook until they are open

13. Finally add the processed prawns and cook until the prawns turn red

Tips:
Tom Yum Goong soup is delicious, but the seafood must be fresh, so pay attention to buying fresh seafood and keep it fresh when you get home.