The tom yum kung soup is the national soup of Thailand, "tom yum" means hot and sour, "kung" means shrimp. Like to drink tom yum goong soup, like his sour and spicy flavor, like the coconut milk aroma, like a variety of spices collide together wonderful. In fact, the practice of tom yum kung soup is not difficult, as long as you buy all the ingredients can be done at home and Thai restaurant as delicious, or even better.

There was also an arugula salad, and for dessert at the end of the meal, there were dumplings in vanilla sauce with rose sauce.

Ingredients:

Main ingredient: 12 sea white shrimp, 1 headless squid, half a bag of deep-fried fish balls (about 120 grams), 5 small tomatoes, 250 grams of straw mushrooms.

Supplements: ? lemongrass, 5 lemon leaves, 1 lime, 2 small rice chili peppers, 5-6 slices of southern ginger, 1 cilantro.

Seasoning: 3 tablespoons of tom yum kung sauce, 5-6 tablespoons of coconut milk, 1 tablespoon of fish sauce, 1 small spoon of sugar, 1 tablespoon of cooking oil.

Soup base: about 400g of chicken rack, 4-5 slices of ginger.

Added: If you don't have such a market near your home, consider buying tom yum goong sauce and coconut milk online, fish sauce should be available in supermarkets, or you can buy it online if you don't have it, and if you don't have fresh lemongrass, you can buy dried. Southern ginger and lemon leaves can be omitted.

Practice:

1, bought two dollars of chicken bones cleaned, put into a casserole pot of cold water under the pot to boil, skimming off the excess fat and froth, and then add ginger to cook for two hours when the soup base.

2, sea white shrimp washed and cut off the two whiskers, shrimp head of the thorn, under the body of the foot, and cut the back of the shrimp, pick out the sand line.

3, buy the grass mushrooms washed, cut off the tip with a knife, cut in half and blanched with boiling water and then ready to use.

4, in the squid body with a knife evenly cut out small "grid", but can not be cut off, and then cut into a large piece of boiling water blanch, rolled out.

5, cut squid roll I think there is no trick, is the need for a relatively sharp knife and patience.

6, used to make tom yum goong soup spices, enhance the aroma of southern ginger, lemongrass, lemon leaves.

Source of acid: lime.

Source of spiciness: millet chili.

In fact, the Tom Yam paste that I bought at the market already has a sour and spicy flavor, but I'm a big fan, so I added lime and millet chili.

Cut the lemongrass root into slices with a diagonal knife, the lemongrass has a very special fragrance, I like it very much, every time I accidentally encountered it when drinking tom yum goong soup, I would bite it with my teeth, because of the taste of his attachment. But my dad doesn't like the taste of it, he said it smells like soap, haha~

Slice the ginger, if you can't buy this seasoning you can also use the regular ginger at home instead.

Lemon leaves are one of my favorite herbs, and when you rub them in your hands, they give off a refreshing lemon flavor.

Slice the millet chili and juice the lime.

7, the preparations are almost done, the stovetop to make a pot, the pot slightly hot, pour a small amount of oil, cooking lemongrass slices and southern ginger slices stir fry a little.

8, Sheng into three tablespoons of tom yum kung ginger stir fry.

9, pour in the simmering chicken stock, halved small tomatoes, prawns and fish eggs.

10, put in the lemon leaves rubbed with hands.

11, add blanched straw mushrooms.

12, the soup boiled taste, with fish sauce to adjust the salty taste, put a spoonful of sugar to taste.

13, before leaving the pot, mix in coconut milk can be.