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BANGKOK
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INFORMATION | |
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BANGKOK -
See what others say
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| Tom Yam Kung (Spicy Scrimps Soup) |
Tom Yum Kung |
Tom Yum Kung To enhance the flavour, sometimes nam phrik phao or roast chilli paste is added to the soup before it is removed from the heat. For foreigners who are not accustomed with its original taste, just add some milk to the soup to make its taste milder and blended well.
Tips: Best served hot with a plate of steamed rice and a dish of omelette.
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Ingredients : |
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1 pint of water
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10 large shrimps
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1 cup of mushrooms
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1 stalk of lemon grass chopped
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2 kaffir-lime leaves
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1 table spoon of chopped coriander leaves
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1/2 teaspoon of ground chilli (the amount can be adjusted according to one's preference)
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1/2 teaspoon of salt
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2 tablespoons of lime juice
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2 tablespoons of fish sauce
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| How to cook : |
1. Pour the water into a pot, add the lemon grass and kaffir-lime leaves and heat it.
2. Add the shrimps when the water is boiling and cover the pot.
3. Wait for 3 minutes before adding the mushrooms and salt. |
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Chillies and other herbs like kaffir-lime
leaves and lemon grass make
Tom Yam Kung spicy. |
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4. Leave it to simmer for a few minutes. Then remove from the heat.
5. Season with fish sauce, lime juice and ground chilli.
6. Put the chopped coriander leaves in the pot before serving. |
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