the easiest way of making tom yum is...heat oil in a pan......add little thai red curry pastes (available in all the supermarkets.)...add enough chicken stock...let it simmer for few minutes,...add blanched roughly chopped tomatoes.,prawn ,fish,or chicken ,finish it with fresh corinder...and vinegar.....
3-4 cups chicken stock (this makes enough soup to serve 2 people)1 s3 kaffir lime leaves (available fresh or frozen at carrefour....12-14 medium or large raw shrimp, shelled2 Tbsp. fish sauce....u can get in all super markets...1-2 small red chilies, minced OR 1/2 tsp. dried crushed chili (to taste)3 cloves garlic, mincedoptional: a handful of cherry tomatoesgenerous handful fresh shiitake mushrooms, sliced thinly1 green and/or red bell pepper, sliced1/2 can coconut milk (add more or less to taste)1/3 cup fresh coriander, roughly choppedoptional: additional red chilies, optional: 1 tsp. brown sugar, and a sqeeze of lime juicePreparation:Pour stock into a deep cooking pot and turn heat to medium-high. Add prepared lemongrass to the pot, including upper parts of the stalk you didn't mince. Boil 5 to 6 minutes, or until fragrant.Reduce heat slightly to achieve a nice simmer. Add garlic, chili, lime leaves, and mushrooms to broth. Continue simmering for another 5 minutes.Add shrimp, bell pepper, and cherry tomatoes (if using). Simmer 5-6 minutes, or until shrimp are pink and plump.Turn down the heat to low and add 1/2 can coconut milk plus fish sauce. Test-test the soup for spice and salt, adding more chili and/or fish sauce (instead of salt) as desired. If too sour for your taste, add 1 tsp. brown sugar; if too salty, add a squeeze of lime juice. Add more coconut milk if you want your soup richer/creamier, or if it's too spicy for your taste.Serve in bowls with fresh coriander sprinkled over. Enjoy!! Variations:
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thats it? ok ill try it hehehe
thanks :)
the easiest way of making tom yum is...heat oil in a pan......add little thai red curry pastes (available in all the supermarkets.)...add enough chicken stock...let it simmer for few minutes,...add blanched roughly chopped tomatoes.,prawn ,fish,or chicken ,finish it with fresh corinder...and vinegar.....
3-4 cups chicken stock (this makes enough soup to serve 2 people)1 s3 kaffir lime leaves (available fresh or frozen at carrefour....12-14 medium or large raw shrimp, shelled2 Tbsp. fish sauce....u can get in all super markets...1-2 small red chilies, minced OR 1/2 tsp. dried crushed chili (to taste)3 cloves garlic, mincedoptional: a handful of cherry tomatoesgenerous handful fresh shiitake mushrooms, sliced thinly1 green and/or red bell pepper, sliced1/2 can coconut milk (add more or less to taste)1/3 cup fresh coriander, roughly choppedoptional: additional red chilies, optional: 1 tsp. brown sugar, and a sqeeze of lime juicePreparation:Pour stock into a deep cooking pot and turn heat to medium-high. Add prepared lemongrass to the pot, including upper parts of the stalk you didn't mince. Boil 5 to 6 minutes, or until fragrant.Reduce heat slightly to achieve a nice simmer. Add garlic, chili, lime leaves, and mushrooms to broth. Continue simmering for another 5 minutes.Add shrimp, bell pepper, and cherry tomatoes (if using). Simmer 5-6 minutes, or until shrimp are pink and plump.Turn down the heat to low and add 1/2 can coconut milk plus fish sauce. Test-test the soup for spice and salt, adding more chili and/or fish sauce (instead of salt) as desired. If too sour for your taste, add 1 tsp. brown sugar; if too salty, add a squeeze of lime juice. Add more coconut milk if you want your soup richer/creamier, or if it's too spicy for your taste.Serve in bowls with fresh coriander sprinkled over. Enjoy!! Variations: