Seafood Tom Yum Goong

Overview

If you want to make delicious Tom Yum Goong, just the Tom Yum Goong sauce is not enough. You also need to add salty to add freshness, spicy to add sour, pungent to complement the aroma. It should be paired with well-cooked assorted seafood and tender and smooth straw mushrooms. As long as the combination is in place and the ingredients are solid, it will be fragrant and delicious in just one simple cooking. The entrance is refreshing and hearty, and a simple dish and a meal can be full of excitement. There is indeed no rice left, only the soup that is reluctant to part. This time I went to visit my old friend A, a Thai chef with a weird name but a very nice person. She works as a chef at SimplyThai in IFC, so I kept calling her Chef A. The Thai food she cooks is my standard for delicious Thai food, and every time she talks about it, she is very high-spirited and teaches her very carefully. So... let's take a look at how the Tom Yum Goong in her hand was born! Rich seasoning is a characteristic of Thai food. The combination in this dish is very clear. The sauce and spices are matched with each other. All the flavors come from the compound seasoning. It will be a little troublesome to prepare the sauce, but don't worry, you can try to use the seasoning when cooking other dishes, such as using prawn paste to stir-fry vegetables, fish sauce to cook seafood noodles, etc. Try to use your brain and change different combinations. Start with this seafood tom yum gong and mix it appropriately to create your own delicious taste.

Tags

• hot dishes
• seafood
• common dishes
• foreign cuisine
• children
• thai food
• autumn recipes
• banquet dishes
• lunch
• chicken stock
• coriander
• cream
• cuttlefish
• galangal
• lemongrass
• little lime
• prawn paste
• prawns
• qingkou
• red pepper
• straw mushrooms
• thai hot sauce
• tilapia meat
• fish sauce
• lime leaves

Ingredients

Steps

1. 1 Remove the gizzards and black lines from the heads of the prawns, cut the straw mushrooms in half, cut the limes in half, flatten the red peppers, slice the galangal, and flatten the lemongrass

   

2. 2 Pour chicken stock into the pot, add lemongrass and galangal until boiling

   

3. 3 First add the shrimp, fish fillets and squid, wait until the shrimp gradually turns red, then add the straw mushrooms and chili, then add the kaffir lime leaves

   

4. 4 When the seafood is basically cooked, add fish sauce, prawn paste and Thai spicy sauce (or tom yum sauce), squeeze in lime juice, and finally add a spoonful of cream, add cilantro and serve.

   

5. 5 Complete