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Tom Yam Kung Soup

  • Difficulty

    super easy

  • Serves

    4

  • Preparation time

    10min

  • Total time

    36min

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Ingredients

  • Shrimp
    10
  • Shallot
    75g
  • Galangal（slices）
    15g
  • Lemongrass
    20g
  • Lemon leaves
    3-4
  • Capsicum frutescens
    2-3
  • Tom Yam paste
    30g
  • Shimeji mushroom
    70g
  • Clam
    150g
  • Lime juice
    15g
  • Fish sauce
    8g
  • Granulated sugar
    5g
  • Coconut cream
    15g
  • Olive oil
    10g
  • water
    800g

Preparation

  • step 1

    Place 10g olive oil and 10 shrimp heads into the mixing bowl.

  • step 2

    Stir-fry for 3mins/120°C/speed 0.5(reverse).

  • step 3

    Place shallot, galangal slice, lemongrass, lemon leaves and capsicum frutescens into the mixing bowl.

  • step 4

    Pour drinking water into the mixing bowl.

  • step 5

    Stew at 10 min/100°/speed0.5(reverse).

  • step 6

    Place Tom Yam paste and Shimeji mushroom into the mixing bowl.

  • step 7

    Stew for 5min/110°C/speed 0.5(reverse).

  • step 8

    Place 10 shrimps and 150g clams into the mixing bowl.

  • step 9

    Stew at 8min/90°C/speed 0.5(reverse).

  • step 10

    Place 15g lime juice, 8g fish sauce, 5g granulated sugar into the mixing bowl.

  • step 11

    Stir well with scraper.

  • step 12

    Add 15g coconut cream into the mixing bowl.

  • step 13

    Stir slightly with scraper. Transfer into a bowl and serve hot.

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