Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, tom yum kuung π€ πΆ π. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
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Tom Yum Kuung π€ πΆ π is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. Tom Yum Kuung π€ πΆ π is something which I have loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we must first prepare a few ingredients. You can cook tom yum kuung π€ πΆ π using 15 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Tom Yum Kuung π€ πΆ π:
- Get king prawns (best if you can get raw with shells on) but if you cannot find some with shell you can use raw and peeled
- Make ready prawn shell stock or chicken stock
- Make ready Lime Juice
- Get tamarind paste
- Take baby tomato, halves
- Prepare baby shallots, peeled and cut in half
- Prepare Thai bird eye Chilies (you can have less) chopped
- Prepare Thai chilli jam (or you can use chilli oil)
- Take Fish Sauce
- Take or 1 cup Mushrooms, if you have big mushrooms cut them in half
- Make ready coriander (finely chopped)
- Take spring onions (finely chopped)
- Take galangal (about 5 cm long size), cut in big slices about 3 cm thick (you can use paste in the jar if you cannot find the fresh on)
- Get lemongrass, cut into about 4-5 cm long
- Take kaffir lime leaves (tear them in half and take the wooden bit in the middle off)
Tom yum, or tom yam, is the simple and popular Thai hot and sour soup, familiar to many from Thai restaurant menus. It is also a staple meal in most Thai homes. This version contains shrimp (kung), but you can also try one of the other versions listed in the variations below. What I love most about tom yum goong (ΰΈΰΉΰΈ‘ΰΈ’ΰΈ³ΰΈΰΈΈΰΉΰΈ) is the flavors of lemongrass, galangal, kaffir lime leaves, fresh Thai chilies, and fresh lime juice, that all combine to create a healthy and soothing broth that will light up your taste buds. ΠΠ΅ΡΠΊΠΈ: πΆ ΠΡΡΡΠΎΠ΅.
Instructions to make Tom Yum Kuung π€ πΆ π:
- Prep and prechopped all your ingredients. Bruised your galangal, chilli, shallots and lemongrass with rolling pin or pestle and mortar.
- Peel king prawns shell and leave head and tail. Use prawns shell to make the stock, add 1 tbsp vegetable cooking into your big saucepan then add prawns shells in, stir them well until the shells are cooked and released the natural oil and toasted the shells. Add about 6 cups of water in the saucepan and leave it boiling for about 10 min. However, if you not cooking with prawns with shells, you can also make your stock with water or with chicken stock.
- Bring it to boil then add galangal, lemongrass, shallots, tomatoes and chilli in and have a quick stir.
- Seasoning with tamarind paste, fishsauce, soysauce, sugar, Thai chilli paste and mix well.
- Add your prawns in and have a quick stir then once your prawns cooked turn the heat off and add some lemon juice in and garnish with spring onion and coriander (this way you will have a nice fresh soup and your lime juice not turn bitter. Serve straight away with steam jasmine rice.
Tom Yum Goong is perhaps the most well known dish of Thailand. With its sensationalizing flavor contrast and aroma, it surely awakes your taste bud on your tongue. I learned how to make this appetizing soup from my Thai friend many years ago. Easy recipe for Tom Yum Goong, a popular Thai spicy and sour soup with prawns (shrimps). This bowl of tom yum goong (Thai hot and spicy soup with prawns) is simply perfect for the cooler December nights.
So that is going to wrap this up for this exceptional food tom yum kuung π€ πΆ π recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
