Скачать или смотреть Delicious Tom Yum Kung with River Prawns & Shrimp Oil

Tom Yum Kung (Thai Hot and Sour Shrimp Soup)
Serves: 2-3 people
Ingredients:
4 Giant River Prawns (190-200 grams each)


4 ½ cups Water 💧


3 Stalks Lemongrass (bruised and cut into pieces) 🌿


5 Slices Galangal 🌱


4 Kaffir Lime Leaves (torn) 🍃


½ tsp Sea Salt 🧂


5 tbsp Fish Sauce 🐟


6 Straw Mushrooms (quartered) 🍄


1 tbsp Bird's Eye Chili (bruised) 🌶️


5 tbsp Lime Juice 🍋


¼ cup Chopped Coriander 🌿


¼ cup Chopped Thai Basil (Coriander Root) 🌿


Method:
1. ✂️ Use scissors to cut off the antennae, legs, and claws of the prawns. Peel the prawns, removing the hard shell from the head, but keep the shells and claws for making the broth. Scrape out the prawn paste from the head and set aside. Then, slit the back of the prawn and remove the black vein. Arrange the prawns on a plate and set aside. 🦐


2. 🍲 Place the prawn shells and claws into a pot, add water 💧, and bring to a boil over medium heat. Once boiling, add lemongrass 🌿, galangal 🌱, and kaffir lime leaves 🍃. Let the broth simmer for about 10 minutes to allow the flavors to develop. After 10 minutes, remove the shells, claws, and herbs. Season the broth with salt 🧂 and fish sauce 🐟. Add the prawns and cook until they turn orange 🦐. Add the straw mushrooms 🍄 and cook for another moment. Then, add the prawn paste and stir well. Add the bird's eye chili 🌶️, turn off the heat, and stir in lime juice 🍋, coriander 🌿, and Thai basil 🌿.


3. 🍜 Ladle the Tom Yum Kung into bowls and serve immediately. 🎉