Thai Tom Yum Soup

The sour and spicy Tom Yum soup is really on top! It's so good that you can't stop drinking. In fact, as long as you buy all the raw materials, it is really easy to make it at home! This is how I watched several Thai chefs on Youtube and synthesized the flavors that I felt most satisfied with. Legend has it that Tom Yum soup was named Tom Yum Gong soup in the 18th century when a princess was sick, and the imperial chef made a bowl of soup for the princess to appetize.

Ingredients

Grassshrimp About30

Shiitakemushroom Chooseany2-3 kindsofmushroomsyouliketoeat,suchasstrawmushrooms,seafoodmushrooms,andoystermushrooms.

Lemongrass 2 pcs

Ginger 8 slices

Lemonleaves 6 slices

shallot 2 pcs

Garlic 4 cloves

Thaichili 2 pcs

Milletspicy 2 sprigs

^Coriander 2 stalks

Lime 1 piece

Fishsauce 5 tbsp

ThaiHotSauce(NamPrikPao) 6 tbsp

Coconutmilk 6-7 tbsp

4cupsofwater

Cooking Instructions

Handle the shrimp first, cut off the shrimp guns, shrimp legs, and then pick off the shrimp line. The best way to pick the shrimp line is to insert a toothpick into the connection of the penultimate and third sections of the shrimp body, and then slowly and gently pick it out.
Wash the processed shrimp and remove the shrimp heads.
Then it's time to prepare all the Thai spices used in the tom yum soup: beat the lemongrass with the back of the knife, then cut half of the knife into oblique wires, usually in sections.
Lemon leaves: Pick the leaves on both sides, and don't leave the middle stem (the soup will become bitter).
Slice the ginger, cut the garlic cloves into large pieces, cut the millet into spicy cubes, cut off the tail of the Thai chili, and dice the shallots into large cubes. This is the end of the spice.
Cut the mushrooms into small pieces or slices, depending on your taste.
Cut the lime into small pieces and use a spoon to squeeze out the lime juice.
Pour oil into the pot, pour in the shrimp head after it is hot, fry over medium heat for about 2 minutes, and gently press the shrimp head with a spatula to force out the shrimp yellow shrimp paste inside. After that, pour in 4 cups of water. Bring to a boil over high heat and simmer over medium-low heat for 10 minutes.
After that, pour in all the spices, stir well, and cook over medium-high heat for about 3 minutes.
Remove some of the shrimp heads and spices (about half).
Pour in the chopped shiitake mushrooms and cook over medium-high heat for 4 minutes.
Pour in the fish sauce
Pour in the Thai hot sauce and stir well.
Pour in the grass shrimp and cook over high heat for 2 minutes.
Pour in the coconut milk and cook for another 1 minute.
Turn off the heat, pour in the lime juice and chopped coriander or coriander and stir to combine.
Put it in a bowl and start eating~