Main Ingredients:
Lemongrass: 80g; Galangal: 20g; Kaffir Lime Leaves: 4g; Straw Mushrooms: 40g; Shrimp: 2; Squid Flowers: 35g; Mussels: 2; Cherry Tomatoes: 2; Thai Bird’s Eye Chili: 2.
Seasonings:
Tom Yum Paste: 50g; Chicken Broth: 400g; Evaporated Milk: 20g.
Taste: Spicy and Aromatic; Cooking Method: Boiling; Time: 30 minutes; Difficulty: Easy.
【Yunyun’s Kitchen】Thai Appetizer Soup – Tom Yum Seafood Soup Detailed Cooking Steps
Crush the lemongrass and cut it into 2cm pieces. Peel and slice the galangal. Cut the straw mushrooms in half. Trim the shrimp, open the back and remove the vein.
Boil the straw mushrooms for 2 minutes and the shrimp for 1 minute. Set aside.
Put 50g of lemongrass, 15g of galangal, 3g of kaffir lime leaves into 400g of chicken broth and boil for 5 minutes. Strain the broth.
Put the strained broth into a pot and bring to a boil. Add the remaining lemongrass, kaffir lime leaves, shrimp, straw mushrooms, galangal, cherry tomatoes, and Thai bird’s eye chili. Add the Tom Yum paste and bring to a boil.
Finally, add the evaporated milk and serve.
