Tom Yum Kung Seafood Soup Tom Yum Kung
Overview
Ever since I tried the taste of Tom Yum Goong in Banana Leaf a long time ago, I can’t forget it. Although you can say that it is just a bowl of hot and sour seafood soup, there is an arrogant and domineering feeling in the mouth, which stimulates all the senses and leaves you with a long aftertaste that you will never forget. This is probably how a foodie feels when encountering a bowl of equally matched soup.
Tags
Ingredients
Steps
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Various condiments are prepared.
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Remove the beards and feet from the shrimp, and clean everything else.
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First find half a pot of water, add lemongrass, lemon leaves, ginger, coriander stems and boil. After boiling, turn to low heat and simmer for half an hour, then set aside and soak to allow the flavor of the seasoning to fully penetrate.
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Put oil in the pot and stir-fry king oyster mushrooms and kelp. If you want to add chili, you can also add them and stir-fry them at this time.
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Add a little salt, add the previously cooked spice water, and add the concentrated chicken stock. Bring to a boil and add crab sticks and octopus balls.
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Bring to a boil, add fresh shrimps, and after boiling, skim off the scum. Add the drained squid and bring to a boil.
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Add tom yum paste, basil lemon juice and pepper, and a drizzle of fish sauce.
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Pour into a bowl, sprinkle with coriander, and done.
