Thai hot and sour soup, also known as Dongyingong soup. Drinking hot and sour soup warms the stomach in winter and appetizes in summer. This soup can be used as hot pot or mixed noodles. Hot and sour, delicious. The spices used to make Thai hot and sour soup are very particular. The spices needed are Nanjiang, lemon leaves, citronella, red pepper, fish sauce and so on. There are ready-made sauces in the market. Just use a spoonful of hot and sour sauce and your favorite seafood, shellfish, mushrooms, meat and vegetables to make a delicious Thai soup.

Ingredients: Thai chutney, lobster, straw mushroom, southern ginger, citronella, dried onion, ginger slices, fish sauce, coriander, lemon, millet pepper and tomato.

Practice: break off the shrimp head and remove the shrimp intestines, and cut the shrimp body in half. Pour an appropriate amount of cooking oil into the pot, add ginger slices and dried onions to stir-fry the shrimp head, then add citronella and southern ginger to stir-fry until fragrant, then add tomatoes to stir-fry slightly (less sugar can improve the taste), add an appropriate amount of water, add two teaspoons of hot and sour sauce to boil, and then simmer over low heat to get a fragrant soup base. Remove the soup residue (except the shrimp head), drop some lemon juice and fish sauce, finally add straw mushroom and shrimp to cook and season with salt, sprinkle with coriander powder and rice pepper.

Luo shrimp paste is more than meat, but eating Luo shrimp head is the best; With sand shrimp, you can eat shrimp meat. Like sweet Thai hot and sour soup, you can add appropriate amount of coconut milk to taste.

Thai hot and sour sauce+fresh spices+fresh lobster head cream = very satisfying!