How To Cook Tom Yum Soup Video - How To Cook. There is no need to remove the skin for this tom yum soup recipe since we will not eat them, only to extract the flavor. The soup buzzes with sweet, sour, hot and umami flavours.
How to cook Tom Yum Soup (Sour Soup) YouTube
Do check at intervals when the veggies are being cooked. Add more coconut milk if you want your soup richer/creamier or if it's too strong for your taste. Cook till the veggies are tender and cooked well. To serve, ladle soup into serving bowls and garnish with cilantro leaves. Then add ½ teaspoon sugar. Wash them thoroughly and cut them into thin slices. Shell the prawns, retaining the shells and heads, and set aside the meat for the time being. And more plonk and simmer below when you add the “stuff” into the soup. Bring it to a boil. Thinly slice the mushrooms (you can leave them whole if using dried shiitake), slice the galangal into disks, dice the tomatoes, and prepare the lemongrass.
Cut off the lower bulb of the lemongrass and remove any tough outer leaves. Add the lemongrass, coriander roots, galangal, tomatoes, lime leaves, lime juice, tamarind water and red. Wash them thoroughly and cut them into thin slices. Return the prawn stock to a clean pan, and add the lime leaves, lemongrass and galangal. Remove chile peppers, lemongrass, and ginger slices with a slotted spoon and discard. First, prepare and chop the various ingredients. Coarsely chop the garlic, ginger, lime leaves, lemon grass and onion and add them with the chicken stock to the tomatoes. It is very quick and easy to make and also enriched with aromatic flavours that make it a healthy yet delicious salad. Add 1 litre of water and bring to a simmer, then strain and discard the shells. Season with chilli paste, fish sauce, lime leaves, lime juice, and coconut milk. There is no need to remove the skin for this tom yum soup recipe since we will not eat them, only to extract the flavor.
