[Yunyun Little Chef] Thai appetizer soup-Tom Yum Seafood Soup

Overview

Whenever I go to a strange place, I wander around the streets, get to know the city through food, and mark the city with its taste. During my days in Thailand, the taste of Tom Yum Kung was always on my tongue. When I came back from Thailand, I always missed the brightness of summer, and I couldn’t forget the sour and refreshing taste of Tom Yum Goong. The seasonings I bought online arrived by express delivery, and Yunyun Tom Yum Soup made its gorgeous debut. As soon as I entered the mouth, I was instantly transported back to Thailand.

Tags

• soups
• foreign cuisine
• old man
• dinner with friends
• thai food
• winter recipes
• dinner
• chicken soup
• green-mouthed clams
• lan jiang
• lemongrass
• millet pepper
• sanhua evaporated milk
• straw mushrooms
• tom yum sauce
• lemon leaves
• shrimp
• small tomatoes
• squid flower

Ingredients

Steps

1. 1 Crack the lemongrass and cut into 2 cm pieces. Peel and slice the orchid ginger. Cut the straw mushrooms in half. Trim the beards, open the backs of the shrimps and remove the tendons.

   

2. 2 Boil the straw mushrooms for 2 minutes and the shrimps for 1 minute, remove and set aside.

   

3. 3 Add 50 grams of lemongrass, 15 grams of orchid ginger, and 3 grams of lemon leaves into 400 grams of chicken soup, cook for 5 minutes, and filter.

   

4. 4 Put the filtered soup into a pot and bring to a boil. Add the remaining lemongrass, lemon leaves, shrimps, straw mushrooms, orchid ginger, and small tomatoes. Add the tom yum paste and bring to a boil.

   

5. 5 Finally add Sanhua evaporated milk.