Tom yum kung [Thaifood]
Main Ingredient
Shrimp 500 g.
Rice straw mushroom 600 g.
Chilli paste 150 g
Soup stock 2,500 g
Citric acid 10 g.
Salt 15 g.
Fish sauce 100 g.
Sugar 20 g.
Lime juice 15 g.
Hot chilli 10 g.
Rice straw mushroom 600 g.
Chilli paste 150 g
Soup stock 2,500 g
Citric acid 10 g.
Salt 15 g.
Fish sauce 100 g.
Sugar 20 g.
Lime juice 15 g.
Hot chilli 10 g.
Chilli paste Ingredient
Dried Chilli 10 g.
Lemon grass 40 g.
Shallots 40 g.
Galangal 10 g.
Kaffir lime leaves 5 g.
Vegetable oil 100 g.
Shallots 40 g.
Galangal 10 g.
Kaffir lime leaves 5 g.
Vegetable oil 100 g.
* 30 grams = 1oz. , 1kilogram = 2.24 lbs.
Chilli paste cooking
1) Roast the chilli paste mixture and pound until ground
2) hen fry with oil and take aside
Cooking Method
1) Peel the shrimp except its tail2)Peel the mushroom, divide by two
3)Heat the soup stock and mix with all seasonings
4)until boiling, add shrimps and mushroom and boil until done
5)Add the chilli paste to favorite taste
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