TOM YUM GONG(THAI)

 



  • 1 Glass of Water
  • 1 Teaspoon of Fish Powder (Hon-Dashi)
  • 1 Cup White-fleshed Fish, Cleaned and sorted
  • 2 Tea Cups of Mushrooms
  • 3 Red Hot Peppers, Thinly Sliced
  • 3 Pieces of Dried Kaffir Lime Leaf
  • 1 Tablespoon of Dried Lemongrass
  • 2 Tbsp Fresh Ginger Grated or 3 Slices Dried Galangal
  • 2 Tablespoons of Lime Juice
  • 2 Tablespoons of Fish Sauce
  • ½ Tablespoon Brown Sugar
  • 1-2 Tablespoons of Hot Pepper Paste

For service:

  • 2 Tablespoons Fresh Coriander, Finely Chopped

 

Bring 1 cup of water and 1 teaspoon of fish powder to boil in a saucepan. After boiling, add lemongrass, grated ginger (or dried galangal slices) and lime leaves and boil for about 5 minutes over low heat.

Then add the mushrooms, fish sauce, chili paste, lime juice and sugar and mix all the ingredients.

Finally, add the thinly sliced ​​red peppers and fish to the pot. After boiling for about 3-4 more minutes, remove the soup from the stove. With the help of a spoon, take the lemongrass, lime leaves and dried galangal slices, if used, from the soup.

Serve with finely chopped fresh coriander leaves.

ENJOY YOUR MEAL

 


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