Tom Yum Kung Recipe Tangy, Spicy, Umami Bomb 💣 You Can Make Clear or Creamy, However You Want 😋👍🏼

Name: Tom Yum Kung Recipe Tangy, Spicy, Umami Bomb 💣 You Can Make Clear or Creamy, However You Want 😋👍🏼
Total time: 30 min
Ingredients: 3 cups Chicken stock; 3 Shallot, diced; 2 oz Galangal, sliced; 3 cloves Garlic, chopped; 3 Lemongrass; 3–4 Kaffir lime; 4 tbsp Fish sauce; 4 tbsp + 3–6 Chili pepper, paste; 8–10 oz Mushroom; 1 lb Prawn; 2 Tomato, diced; 4–5 Lime; ½ cups Evaporated milk; Cilantro, chopped

By Seonkyoung Longest · 30 min

Ingredients

Chicken stock3 cups
Shallot · diced3
Galangal · sliced2 oz
Garlic · chopped3 cloves
Lemongrass3
Kaffir lime3–4
Fish sauce4 tbsp
Chili pepper · paste4 tbsp + 3–6
Mushroom8–10 oz
Prawn1 lb
Tomato · diced2
Lime4–5
Evaporated milk½ cups
Cilantro · chopped

Instructions

Combine water and chicken stock in a large pot. Add shallot, galangal, garlic, lemongrass and lime leaves, and bring to a boil over high heat.
When boiling, stir in fish sauce and Thai chili paste to season. Squeeze shrimp heads into the pot if using. Add mushrooms.
Bring back to a boil and add the prepared shrimp. Cook until about three-quarters done: 1 to 2 minutes for small to medium, 2 to 4 minutes for large to jumbo, and 5 minutes for head-on prawns.
Reduce heat to low and squeeze in the juice of all the limes, adding 3 first and then adjusting to taste.
Remove from heat. Add evaporated milk if using, and the chopped cilantro. Stir well and serve in bowls, garnished as you like.

Summarized from Seonkyoung Longest's video. Watch it for the details.

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