Thai Food: Tom Yum Kung Recipe |
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| By 43050088 | ||||
Shrimp 500 g. Rice straw mushroom 600 g. Chili paste 150 g. Soup stock 2,500 g. Citric acid 10 g. Salt 15 g. Fish sauce 100 g. Sugar 20 g. Lime juice 15 g. Hot chili 10 g. Chili paste Ingredient Dried Chili 10 g. Lemon grass 40 g. Shallots 40 g. Galangal 10 g. Kaffir lime leaves 5 g. Vegetable oil 100 g. How to cook 1. Roast chilies, kaffir lime leaves, shallots, galangal and lemon grass and then grind them until smooth to Tom Yum paste. 2. Stir-fry the Tom Yum paste with oil. Add sliced lemon grass and kaffir lime leaves, set aside. 3. Put citric acid, salt, sugar and water into a pot. Melt it and bring to boil. Then add fish sauce and bring to boil again. 4. Add the Tom Yum paste into the pot. Stir it thoroughly and bring to boil again. Pack in plastic bags, 90 gram per bag. |
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