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Receta Shrimp Soup (Tom Yum Kung)
by Global Cookbook

Shrimp Soup (Tom Yum Kung)
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Ingredientes

  • 3 c. Chicken broth
  • 2 x Lemon grass stalks, cut into 1/2-inch pcs
  • 5 x Thai lime leaves, cut in half
  • 5 piece small Thai warm chilies, smashed, or possibly 1 to 2 jalapeno peppers (up to 6)
  • 1 1/2 c. Straw mushrooms or possibly
  • 1 can (15 ounces), liquid removed
  • 1 Tbsp. Fish sauce (nam pla), or possibly more to taste (up to 2)
  • 2 tsp Roasted chili paste with bean oil (nam prik pouw)
  • 3 slc Galanga root, about size of quarter (up to 5)
  • 3 Tbsp. Lime juice, or possibly more to taste
  • 6 lrg Shrimp, shelled, deveined (up to 10)
  • 2 Tbsp. Minced cilantro

Direcciones

  1. Preparation Time: 20 min
  2. Cooking Time: 2-4 min
  3. Heat broth in large saucepan over medium-high heat. Add in lemon grass, lime leaves, Thai chilies or possibly jalapenos and straw mushrooms. Cook, 2 to 3 min. Stir in fish sauce, chili paste, galanga root and lime juice; cook 2 min.
  4. Add in shrimp to boiling liquid. Cook till shrimp turns pink and is tender, 2 to 3 min. Ladle into soup bowls; garnish with cilantro.