Esta es una exhibición prevé de cómo se va ver la receta de 'Tom Yum Goong (Coconut Milk Fish Tom Yum Soup)' imprimido.

Receta Tom Yum Goong (Coconut Milk Fish Tom Yum Soup)
by Navaneetham Krishnan

Tom Yum Goong (Coconut Milk Fish Tom Yum Soup)

The spicy, sweet, salty and sour combination of tastes.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Tailandia Thai
Tiempo para Cocinar: Raciónes: 3 person

Va Bien Con: on its own, with rice

Ingredientes

  • 1 inch galangal/lengkuas
  • 1 lemongrass
  • 4 shallots
  • 1/2 inch ginger
  • Red or birds eye chilies (as needed)
  • Pound/process into a rough paste
  • 1 large piece (about 400g) mackerel - cut into bite sizes
  • 5-6 kaffir lime/limau purut leaves - tear into pieces
  • 1 cup thick coconut milk
  • 1 packet oyster mushrooms
  • 1 tbsp fish sauce
  • 1 tbsp lime juice
  • 1/2 tbsp sugar
  • 3 tbsp oil
  • Salt for taste

Direcciones

  1. Heat oil and fry paste over low heat to release the aroma.
  2. Add fish and stir into the paste for about 3-4 mins.
  3. Pour 1/4 liter of water and drop in lime leaves.
  4. When fish is cooked, add the rest of the ingredients.
  5. Stir gently and simmer.
  6. At the point small bubbles appear,
  7. Remove from heat.