Broth: 3 cup (750 ml) water. 1/2 cup (125 ml) chicken stock/broth , low sodium. 2 stalks of lemongrass , outer layers peeled (Note 1) 1.5 cm / 3/5″ piece of galangal , cut into 4 slices (Note 2) 5 kaffir lime leaves , torn roughly (Note 3) 2 Thai or birdseye chillies (Note 4) 3 garlic cloves.. Oct 29, 2018 – Usually, the perpetually popular Thai soup of Tom Yum Gung – with all its wonderful herbal combination – comes in either clear or milky version. Pictured here is a milky recipe, with rounded flavours of sourness, saltiness, spiciness and just a little bit of sweetness. #AmazingThailand #OpenToTheNewShades #ReviewThailand #TomYumGung #TomYumKung #SpicyThaiSoup
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Pour the water into a pot, add the lemon grass and kaffir-lime leaves and heat it. Add the shrimps when the water is boiling and cover the pot. Wait for 3 minutes before adding the mushrooms and salt. Leave it to simmer for a few minutes. Then remove from the heat. Season with fish sauce, lime juice and ground chilli.. Pour a bottle of water into a saucepot and boil it. 2. Put the kaffir lime leaves, lemongrass, dried chilli. saucepot. Put the prawns after boiling. 3. Then, pour the sauce of Tom-Yum mix, put some shallot, and slice of galangal. 4.
