Tom Yum Goong
It's getting colder. Korean food is good, but sometimes I want to eat food from other countries. Warm and delicious Tom Yum Kung is so delicious even with rice.
2 serving
Within 20 minutes
뻔뻔한음식
Ingredients
  • Shrimp.
    12ea
  • Shiitake mushroom
    4-6ea
  • cherry tomato
    5ea
  • Lemon grass
    2ea
  • dried red pepper
    3ea
  • Water
    2cup
  • Chicken stock
    1/2cup
  • Fish sauce
    4TS
  • Lime juice
    3TS
  • Coconut milk
    1/4cup
  • red pepper oil
    4TS
  • Red pepper powder
    2TS
  • Sugar
    1TS
  • Master
Video
Cooking Steps
STEP 1/6
Remove the back organs of the shrimp and use it to boil the broth without discarding the head and skin.
STEP 2/6
Cut mushrooms and cherry tomatoes in half, slice galanga thinly, and slice lemon grass in half and mash slightly.
If you don't have lemon grass, use the lemon peel.
STEP 3/6
Put pepper oil and pepper powder in a preheated pot, stir-fry shrimp heads, shells, Thai peppers, and galanga, add water and chicken stock, boil it enough, and strain it through a sieve.
STEP 4/6
Boil lime leaves, lemon grass, mushrooms, and cherry tomatoes in the filtered broth, then boil with coconut milk and shrimp.
STEP 5/6
Season with lime juice and fish sauce sugar and add cilantro.
STEP 6/6
Add a little more sriracha sauce to control the spiciness to taste.
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