Tom Yam Kung

Name: Tom Yam Kung
Cook time: 40 min
Total time: 75 min
Yield: 4
Cuisine: Thai
Ingredients: 300 g frozen giant prawn bag of 500 g, thawed; 2 cm fresh ginger bag of 150 g; 2 stem chilled lemongrass lemongrass; 15 g fresh coriander tray; 1 chicken broth tablet; 1 lime cleaned up; 1,5 liter tap water; 250 g chestnut mushrooms tray; 200 g fresh snow peas; 1 Red pepper; 227 g bamboo shoots tin can; 2 el fish sauce bottle of 250 ml

Looking for a nice Thai recipe? This spicy Thai soup is highly recommended.

Ingredients

Kitchen Stuff

1 mortar

Directions

Peel the defrosted shrimps and remove the intestinal tract with a sharp knife. Save the scales.
Peel and halve the ginger and cut the lemongrass into pieces.
Cut the leaves of the coriander roughly and keep the stalks separate.
Put the scales of the shrimp, the tablet, the cilantro stalks, half of the ginger and half a lime in a pan. Add the water.
Bring to a boil and let it cook for 15 minutes on low heat. Strain the stock.
Cut the mushrooms into slices and clean the snow peas.
Put the lemongrass in the mortar and add to the stock. Hold for 20 minutes against the boil.
Add the mushrooms and leave for another 5 minutes. Add the shrimp and cook in 5 minutes.
In the meantime, cook the snow peas for 1 minute and drain.
Cut the stalk of the red pepper and finely chop the pepper. Let the bamboo shoots drain.
Slice the rest of the ginger, the red pepper and fish sauce into pasta. Put with the snow peas and bamboo shoots with the soup.
Serve with the coriander and possibly with the rest of the lime, in parts or just the juice. Bon appétit! .