The most popular Tom Yam Kung has a specific, spicy taste with a sourish tinge and a very pleasant aroma consisting of a combination of scents of broth, ginger, lime sorghum and other components. It must be said that Thailand itself has many varieties of this dish.
List of required products:
- 3 cups chicken broth;
- 12 fresh tiger shrimps;
- 1 tsp. chili pasta;
- 3 tbsp. lemon juice;
- 0,5 cups of oyster mushrooms;
- 3 tbsp. of fish sauce;
- 5 leaves of the kuffar;
- piece of galangal 5 cm in length;
- green coriander;
- 5 fresh Thai chili peppers;
- 1 stick of lemon grass.
Begin to cook
- Shrimps should be cleaned. Don’t throw the tails away.
- Rinse everything with water and dry.
- Oyster mushrooms are cut into large pieces.
- Chili peppers are cut along. Remove the seeds and cut everything into rather large parts.
- Cut the lemon grass into small pieces diagonally.
- Galangal is cleaned and ground. Broth is poured into a saucepan and brought to a boil condition.
- Add mushrooms, kafir, galangal and lemon grass. Bring to a boiling condition and add shrimps. When the shrimp starts to change color, add the chili paste. Stir, again give to a boiling condition, season with fish sauce, lemon juice and fresh chili, remove from heat. Sprinkle with celery greens.