As we all know, Thailand's Tom Yum Goong soup is very famous, some people even say it is one of the world's three most famous soups, it is

a kind of hot and sour soup, maybe some people will feel uncomfortable the first time they eat it, but when you drink the second mouthful of it, you will be

in love with it. Tom Yum Goong soup is divided into two kinds, one is clear soup and the other is thick soup.

1, millet peppers patted, lemon squeeze and millet peppers mixed into sour and spicy water. About half a bowl. Lemongrass head and tail peeled off a layer or two of the outer skin and cut roller. Lemon leaves de-stemmed and torn. Set aside the cilantro stalks. Cut straw mushrooms in half.

2. To handle the shrimp, remove the shells from the back of the head, leaving the brains on. Remove all the shells from the body, leaving only the tail. Cut a knife in the back without cutting off, shrimp do not cut off, take out the shrimp line.

3, take a soup pot put water to boil, water boiled into the shrimp, and then put lemongrass, lemon leaves, cilantro stalks. After a while, add the straw mushrooms. Then add a tablespoon of roasted chili sauce. Stir well. This is when the red color comes out. Next put in the hot and sour water, fish sauce and salt. Taste test these seasonings as you put them in. The sourness relies on the lemonade and the saltiness relies mostly on the fish sauce.

4. Put some coriander leaves after loading?