Thai Tom Yum soup
Last Updated on
ingrediencie
1 pk lemongrass 4 pk lime leaves 2 cloves garlic 1 pk onion 1 pk galangal (3 cm) 1 tbsp brown sugar 1 pk chilli pepper 2 tbsp fish sauce 1 litre chicken stock 250 g prawns 150 g mushrooms 2 pk small tomatoes 1/2 tbsp soy sauce pk lemon juice pk fresh coriander 200 ml coconut milk 3 KL Thai chilli paste
progress in the video above
A delicious spicy-sour soup that warms and refreshes at the same time.
1.
Place the lemongrass, lime leaves, garlic, onion, galangal, sugar, chilli and fish sauce in a blender and blend until finely chopped
2.
Heat the chicken stock in a saucepan, add the blended mixture and simmer under a lid for a few minutes.
3.
Then uncover and add the prawns, mushrooms, tomatoes, soy sauce, lemon juice, coriander and stir. Cover and simmer for about 7 minutes.
4.
Finally add coconut milk, chili paste and remove from heat.
5.
Decorate with lime and coriander when serving.
