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A classic and authentic Thai Tom Yum Goong recipe, showing how to make both the traditional clear version and the rich, creamy style. The key is a deeply flavorful broth made from scratch using shrimp shells, packed with the iconic hot and sour taste of lemongrass, galangal, and lime.
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Prepare ingredients: Peel shrimp (saving shells), and bruise aromatics like lemongrass and chilli. → Make the broth: Simmer the shrimp shells and aromatics in water and stock to create a flavorful base, then strain it. → Cook the soup: Add vegetables and shrimp to the strained broth and cook until the shrimp are pink. → Season and finish: Season with fish sauce, lime juice, and sugar. For the clear version, garnish and serve. For the creamy version, stir in chili paste and milk before garnishing.
Prepare ingredients: Peel shrimp (saving shells), and bruise aromatics like lemongrass and chilli. → Make the broth: Simmer the shrimp shells and aromatics in water and stock to create a flavorful base, then strain it. → Cook the soup: Add vegetables and shrimp to the strained broth and cook until the shrimp are pink. → Season and finish: Season with fish sauce, lime juice, and sugar. For the clear version, garnish and serve. For the creamy version, stir in chili paste and milk before garnishing.
A classic and authentic Thai Tom Yum Goong recipe, showing how to make both the traditional clear version and the rich, creamy style. The key is a deeply flavorful broth made from scratch using shrimp shells, packed with the iconic hot and sour taste of lemongrass, galangal, and lime.
Prepare the shrimp. Peel and devein them, keeping the tails on for presentation. Crucially, save the heads and shells to make the broth.
Prepare the aromatics. Bruise the red chillies and lemongrass stalks with a mallet or the back of a knife to release their flavors. Scrunch the kaffir lime leaves and smash the garlic cloves.
In a pot, combine water and stock and bring to a boil. Add the bruised lemongrass, chillies, smashed garlic, torn kaffir lime leaves, and sliced galangal.
Add the reserved shrimp shells and heads to the pot. Stir, then cover and let it simmer to create a fragrant and flavorful broth.
Strain the broth through a fine-mesh sieve into a clean bowl, pressing on the solids to extract all the liquid. Discard the shells and aromatics.
The key to a rich flavor is making the broth from scratch using the shrimp shells and heads. Don't skip this step!
Bruising the aromatics helps release their essential oils and fragrance into the soup.
The shrimp cook very quickly. Be careful not to overcook them or they will become tough.
For the creamy version, you can choose between evaporated milk for a classic Thai restaurant style, or coconut milk for a richer taste.
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