Tom Yum Kung

Overview

Tom Yum means hot and sour, and this soup is Thailand’s national soup. In fact, the real Tom Yum Kung contains Cao Gu, lime, sand ginger, lemongrass, coconut milk and so on. But many spices are harder to find in China. So you can only use tom yum cubes or paste to adjust the spice flavor. I forgot to buy lime or lemon for this soup, so it’s not very sour. You can omit the oil in the tofu if you don’t like it. I added it myself and it doesn’t really exist. When making this dish, be sure to buy coconut milk, lemon and strawberry. Don't forget like I did, because the taste is so different.

Tags

• hot dishes
• home cooking
• baby scallops
• cuttlefish
• fried tofu
• knorr brand tom yum kung
• old ginger
• royal clam
• small pepper
• fresh lemon leaves
• shrimp
• tomatoes

Ingredients

Steps

1. 1 The family portrait is missing the lime or lemon, straw mushroom, and coconut milk. You must buy these three items. You can add oiled tofu or not.

   

2. 2 Boil the clams until they open. This is because I don't need water to raise the clams first and let them spit out sand. So now we need to boil it and remove the sand from the clams.

   

3. 3 Add oil, add ginger, and add a few scallops to make the soup base. You can use chicken bones, etc.

   

4. 4 When the water boils, add the shrimp. The shrimp is already cooked, so you can use it raw, it doesn't matter. Add two cubes of tom yum soup concentrate.

   

5. 5 Then add the chopped peppers and lemon leaves. If there is lime, add it now.

   

6. 6 Then add clams and cuttlefish. If there are straw mushrooms, add them at this time.

   

7. 7 Then season and add salt. Add coconut milk if you have it. Add the fried tofu, this is optional.

   

8. 8 Add in last, sliced tomatoes. Just let it roll a few times. Ready to serve!