Thai Food Blog

Thai Hot and Sour Soup with Shrimp’ s Ingredients (Tomyumkung)
200 gram of shrimps – Wash, shell and devide it’s back to get that black line out.
100 gram of straw mushrooms or any mushrooms that you can find – Wash and slice it.
3 tablespoon of lemon juice.
15 of bird’s eye chili peppers – wash and pound it.
4 of Thai onion – wash, peel and pound it.
2 of lemon grass – wash, chop and pound it.
Galangal – wash and slice it.
5 leaves of kaffir lime leaves – wash and tear it.
2 of fresh coriander – wash, split its sprigs and root then pound its root and chop its sprigs.
1 tablespoon of roasted chili paste.
Fish sauce
Fresh milk, not sweet
340 cc of water and little of Thai seasoning powder – easy way of doing stock soup.

Start Cooking
1. Mix pounded bird’s eye chili with lemon juice.

2. Mix roasted chili paste with fresh milk, estimate by yourself. The more you pour, the more your soup concentrated.

3. Boil the water, when it boiled add Thai onion, coriander root and galangal.

4. Let’s it boiled again. Then add Thai seasoning powder. Taste the soup, let it more salted because when you add straw mushroom to soup it will make your soup drop taste.

5. Let’s it boiled again. Then add shrimp and straw mushroom.

6. Speed fire up for 2 minutes, then add lemon grass and kaffir lime leaves. Actually you can add lemon grass and kaffir lime leaves at the same time of method no.3 but it will make your soup has green color.

7. Turn off the fire and pour mixed chili paste.

8. Add mixed bird’s eye chili pepper and lemon juice.

9. Taste again, add fish sauce, pepper or lemon juice as you want.

10. Ladle to bowl and spring with chopped coriander leaves.

11. Eat with warm cooked rice.

Thank you to Salim’s mom at www.kruaklaiban.com