Bazhixia

A tomato

3 citronella

3 lemon leaves

Nanjiang 1 block

2 tablespoons Thai hot and sour sauce Nanprik Paw

A little sugar

1 green lemon

Volvariella volvacea (or Pleurotus ostreatus)

Thai eggplant (not necessarily) 3.

Two spoonfuls of fish sauce

A little coriander

5 tablespoons coconut milk (not needed)

Five millet peppers

What is the practice of Dongyin Gong Tang (Thai hot and sour shrimp soup)?

Prepare all the materials (I forgot to put the green lemon in the picture, please ignore the onion)

Remove the shrimp head, cut the shrimp back and remove the black line. Don't throw away the shrimp head, it will be used as soup base in the future.

Remove the head and tail of citronella, remove the outermost hard shell, pat it with the back of a knife, and then slice it.

Other materials are also cut. Cut eggplant into small pieces, tomato into small pieces, and ginger into slices. I didn't buy lemon leaves. If I had, I would crush them. Xiaomi spicy pats with the back of a knife. Cut the coriander into small pieces. If the straw mushroom is bigger, cut it in half.

Add some oil, shrimp head and stir-fry until fragrant, then add boiling water. Simmer for half an hour.

Strain out the soup and put it in a boiling pot.

Add citronella, Millet Pepper, Lemon Leaf and Southern Ginger, and bring to a boil.

Add small eggplant. Cook for three minutes. If there is no eggplant, please ignore this step.

Add mushrooms. Cook for five minutes.

Add tomatoes. Cook for two minutes.

Add shrimp. Turn off the fire in 30 seconds to one minute. Cook shrimp with the remaining temperature of the soup base. To avoid overcooking.

Add 5 spoonfuls of coconut milk.

Add 2 tablespoons of Nanprik claws and chutney.

Add 2 spoonfuls of fish sauce

Add some sugar.

Squeeze some green lemon juice. Note that you should keep trying the soup when adding seasoning. Adjust according to taste.

This is the last appearance.

Add coriander and serve!