Speaking of the famous Thai soup Tom Yum Goong (Hot and Sour Shrimp Soup), I believe everyone is familiar with it. Although the taste is different from north to south and in different provinces, no matter how you change it, it will always be the same. It is so sour and spicy to wake up the stomach, coupled with the umami flavor from the shrimp and fish sauce, it is really enjoyable to drink a bowl when it is cold. Seeing that the hot pot season is coming in a few days, I would like to share with you my family’s recipe for Tom Yum Goong. The cooked hot and sour shrimp soup is very suitable as a hot pot soup base or for cooking noodles.
Materials:
8-10 fresh shrimps
6-8 straw mushrooms
Lemongrass 3 pieces
3-4 small peppers (if you like spicy food, you can add more)
South ginger 80g
6 small tomatoes (optional)
Thai onions
7 lemon leaves
1 lime
Tom Yum Goong chili sauce 2 tbsp (the taste of different brands will be different, the editor used LOBO this time)
1-2tbsp fish sauce (test the taste and decide how much you like)
Coconut milk 60ml
5 cups of water or chicken soup
A little coriander (for decoration)
1. Cut the straw mushrooms in half. If they are large, you can cut them into thick slices. Cut galangal into thick slices. If the skin is too dirty, peel it off first. Remove the stems of the small peppers, flatten them slightly, and prick the peppers slightly with the tip of a knife to help bring out the flavor. If you choose to use pepper rings cut into rings, you can reduce the amount to two strips.
2. Peel the Thai onion and cut it into six pieces. Remove the head and tail of the lemongrass and remove the outermost layer. Use a knife to loosen it slightly to help release the flavor, and then cut it diagonally.
3. Tear the lemon leaves horizontally a few times and cut the lime leaves into quarters. Remove the stems from the small tomatoes, cut them in half and quarter the larger ones.
4. Cut off the heads of fresh shrimps and set aside. Use a knife or scissors to open the back of the shrimp and take out the intestines.
5. Put a little oil in the pot, then pour in the shrimp heads and stir-fry the red shrimp head oil. This action can make the color of the soup look more beautiful and taste more delicious.
6. Pour in a small amount of water or chicken stock, cook over medium heat for two minutes, then remove the shrimp heads, add galangal, small peppers, straw mushrooms, lemongrass, and the remaining water or chicken stock, and cover Cover the pot and cook over medium-low heat for 5 minutes.
* Use clear chicken soup with shrimp heads as the soup base, and the whole soup will become more delicious.
7. Add lemon leaves and tom yum paste, cook for half a minute, then add shrimp meat, cover and cook until the shrimp meat completely turns red, about 1-2 minutes, depending on the size of the shrimp.
8. Test the taste, add fish sauce and coconut milk as appropriate, and stir.
* When making Tom Yum Goong, the balance of the four flavors of salty, sour, spicy and sweet is the key. Therefore, when you make it for the first time, you must keep testing the taste from the time you add the seasonings. Tom Yum Goong sauce, fish You need to slowly try adding more or less lemon juice and lemon juice until it suits your taste.
9. Turn off the heat and add the cherry tomatoes.
* If you put the cherry tomatoes too early, they will peel and melt, making them unattractive.
10. Pour in the juice of one lime and stir evenly.
* Lime juice is the source of the sourness of this hot and sour soup, but please remember to boil it and turn off the heat before adding it, otherwise the sourness will be reduced and it will be a little bitter.
What if it’s too sour and too salty?
In this case, you can add coconut sugar to adjust the taste. If not, you can use white sugar instead.
11. Decorate with the shrimp heads that were cooked in the soup base and coriander.
