ID: 625414a4...
A classic and authentic Thai Tom Yum Goong recipe, showing how to make both the traditional clear version and the rich, creamy style. The key is a deeply flavorful broth made from scratch using shrimp shells, packed with the iconic hot and sour taste of lemongrass, galangal, and lime.
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Prepare ingredients: Peel shrimp (saving shells), and bruise aromatics like lemongrass and chilli. → Make the broth: Simmer the shrimp shells and aromatics in water and stock to create a flavorful base, then strain it. → Cook the soup: Add vegetables and shrimp to the strained broth and cook until the shrimp are pink. → Season and finish: Season with fish sauce, lime juice, and sugar. For the clear version, garnish and serve. For the creamy version, stir in chili paste and milk before garnishing.
Prepare ingredients: Peel shrimp (saving shells), and bruise aromatics like lemongrass and chilli. → Make the broth: Simmer the shrimp shells and aromatics in water and stock to create a flavorful base, then strain it. → Cook the soup: Add vegetables and shrimp to the strained broth and cook until the shrimp are pink. → Season and finish: Season with fish sauce, lime juice, and sugar. For the clear version, garnish and serve. For the creamy version, stir in chili paste and milk before garnishing.
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The key to a rich flavor is making the broth from scratch using the shrimp shells and heads. Don't skip this step!
Bruising the aromatics helps release their essential oils and fragrance into the soup.
The shrimp cook very quickly. Be careful not to overcook them or they will become tough.
For the creamy version, you can choose between evaporated milk for a classic Thai restaurant style, or coconut milk for a richer taste.
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