Name: Tom Yum Goong Seafood Soup
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs Portunus; 7 Fresh shrimp; 20 capsules clams; 2 pcs Flower branch; 5 yuan Ribs; 10 pieces Lemon leaves; 2 tbsp lemongrass; 2 pieces chili; 2 tablets ginger; 1 capsule Green lemon; Some parsley; 2600ML water; 9 straw mushroom; 1/2 a piece Broccoli; Some salt; 1 tablespoon Fish sauce; 1 tbsp Chili oil

Tom Yum Goong Seafood Soup

by KL Le Yoyo

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

TOM YUM KUNG can be said to be a Thai seafood soup that many people like. The thick and fragrant soup combines the sour, sour and spicy flavors; the tangy lemon leaf and lemongrass fragrance is unstoppable.

During the Thonburi dynasty of Thailand in the 18th century, the Chinese King Zheng Xin was in power. Princess Miaoyun fell ill and didn't want to eat anything. King Zheng Xin asked the royal chef to make some appetizer soup for the princess. Unexpectedly, after the princess drank this bowl of soup, she felt relieved and her condition alleviated. King Zheng Xin named it Tom Yum Kung Soup and designated it as "National Soup."

The tom yum soup was very appetizing, sour, sour and spicy. We were sweating while drinking; in fact, I did not make it very spicy and put two purple peppers. I didn't cut the chili because I was afraid it would be too spicy. It is recommended that friends who like spicy food can cut the peppers or add a few more peppers. I used the clear soup that I boiled myself. If you don’t want to make the clear soup, you can also buy the thick soup or stock that is packaged outside; because the soup that I boiled is not seasoned with MSG, only some salt is added, so I don’t feel the taste after drinking the soup. thirsty.

This dish is not just soup, it can be delicious with rice noodles or rice. The two of us were served with rice. It was lunch time, and seafood could be matched with fresh shellfish, abalone, mussels and so on.

In fact, this soup can also be used as a hot pot soup base, and it must be warm in winter when the side stove is used. In the past, I used this soup base when I used the side stove at the roadside stall in my hometown to sweat while eating. . "

Tom Yum Goong Seafood Soup

1. After buying the fresh seafood, use a basin of water to let the seafood swim and spit clean sand by the way.

2. The ingredients for the broth include lemon leaves, peppers, and lemongrass. I use dried ones. If you use fresh ones, just use 1 stick and cut into small pieces.

3. Wash the broccoli and cut it for later use.

4. Wash and cut straw mushrooms in half.

5. Juice 1 green lemon.

6. After buying the flower branches, cut them in half with a knife, remove the white internal organs, and then pull the skin on the surface.

7. There is a hard object in the middle of the beards of the flower branches. Remove the eyes and wash them. Usually the food market sells these all clean.

8. Cut out the tail of the flower branch.

9. Cut horizontally with a 45-degree oblique knife. Do not cut and cut the whole flower branch.

10. Then cut it straight at 90 degrees.

11. Then cut into small pieces, not too small. After cutting, put it in the refrigerator for later use.

12. Put the ribs and water in a pot and bring to a boil.

13. Bring to a boil and simmer for 1 hour on medium-low heat.

14. After the clear soup is simmered for 1 hour, wash the lemon leaves, chili, lemongrass, and ginger and put it in the clear soup and continue to simmer for 40 minutes on medium and low heat.

15. After 40 minutes, add 1 tablespoon of fish sauce and less than salt. Add green lemon juice and red pepper oil.

16. Add straw mushrooms and broccoli.

17. Pull open the crab cover, there are thin sponge-like things on the surface of the belly, pull them out by hand, and they can’t be eaten.

18. After handling it, clean the black stuff on the inside of the crab cover.

19. Put a little water in the pot and boil, then put the flower branches in blanching water for 30 seconds and remove them immediately. This can remove the fishy smell; if you don't want to blanch it, you can.

20. Add shrimp and clams after the soup is boiled.

21. Continue to add the crabs, cover the pot and cook on high heat for 5 minutes.

22. After 5 minutes, the soup is boiled, you can put the flower sticks in and cook for 1 minute. I have blanched it so it can be cooked quickly. If it is not blanched, it will be simmered for 3-4 minutes. Avoid over-cooking or it will be very hot. Hardness affects taste.