Yin kung soup is the national soup of Thailand, "tom yum" means sour and spicy, "kung" means shrimp.

Like to drink tom yum kung soup, like his sour and spicy flavor, like the aroma of coconut milk, 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. And affordable, you can drink as much as you want, you can also make tom yum goong soup hot pot After eating the hard stuff inside, we used the soup to cook fresh corn shoots, tofu, konjac knots. I think this soup is more acidic shabu-shabu is not very suitable, vegetable leaves put in not a moment before the color turned dark.

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

Ingredients 1 (main ingredient):

12 white shrimps

1 headless squid

half bag of deep-fried fish balls (about 120g)

5 small tomatoes

250g straw mushrooms

half a lemongrass stalk

5 lemon leaves

1 lime

2 small rice chili peppers

5-6 slices of southern ginger

1 cilantro

Ingredient 2 (Seasoning):

3 tablespoons of Tom Yum Kung Sauce

5-6 tablespoons of Coconut Milk

1 tablespoon of Fish Bouillon

1 tablespoon of Sugar

1 tablespoon of Cooking Oil

Ingredient 3 (Soup Base):

Chicken rack about 400 grams

Ginger 4-5 slices

Thai winter yin kung soup hot pot practice

Bought two dollars of chicken bones washed and cleaned, put into a casserole dish under cool water to boil, skimming off the excess fat and froth, and then add the ginger to cook for two hours when the base of the soup

Sea white shrimp washed and cut off the two whiskers, the spines of the shrimp's head, under the body of the foot, and cut open the back of the shrimp, pick out the sand line

Buy the straw mushrooms washed, cut off the tip with a knife, cut in half and blanched in boiling water and then prepared

In the squid body with a knife evenly cut out small "grid", but not cut off, and then cut into large pieces and blanched in boiling water, rolled and then fished out. I don't think there's a trick to cutting squid rolls, it just takes a sharp knife and patience

The spices used to make Tom Yum Goong soup are ginger, lemongrass, and lemon leaves to enhance the aroma. Source of acidity: lime. Source of spiciness: millet chili. In fact, the Tom Yam paste bought in 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, lemongrass has a very special aroma, which I like very much, and every time I accidentally come across it when drinking tom yum goong soup, I will bite it with my teeth because I am fond of his flavor. However, 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 as a substitute. Lemon leaves are my favorite herb, rubbed with hands will give off a refreshing lemon flavor, this flavor does not have to be forced. Sliced millet chili, lime juice

Preparation is almost done, the stovetop to make a pot, pan slightly hot, pour a small amount of oil, cooking lemongrass slices and slices of ginger stir fry

Served three large tablespoons of Tom Yum Kung ginger stir fry

Pour in the simmering chicken broth, halved tomatoes, prawns, fish eggs

Put in the hand rubbed lemon leaves

Pour in blanched lemon leaves

Pour in the chicken stock, half of the cut tomato, shrimps, fish eggs

Pour in the lemon leaves rubbed with hands

Taste the soup when it boils, use fish sauce to adjust the saltiness, add a spoonful of sugar to taste

Before removing from the pot, mix in the coconut milk

Pour in the fresh lemon juice and you can do it. Serve the tom yum kung soup in a pot and sprinkle some cilantro on top