May 24, 2011

Tom Yum Gung recipe...

3 cups of chicken stock; 3 kaffir lime leaves
2 stalks lemongrass, cut side way
300 g shrimps, shelled and deveined
2 inch galangal, peeled and sliced
5 small green or red chillies
10 g coriander leaves and stems, sliced
100 g straw mushroom, halved

Seasoning: 3 tbsp fish sauce
4 tbsp lemon juice

Bring the stock to boil.
Add lemon grass, kaffir lime leaves and gallangal, then add the shrimps and mushrooms.
Simmer until the shrimps are cooked. Add the seasonings and chillies. Garnish with sliced coriander.

The soup should be spicy-sour and a little salty...

(Alternatives: can add fish meat, shell fish and squid inside as well)
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