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Thai Food of the Day - Tom Yum Kung
‘Why go out when you can make the world famous dish at home for your families and friends. It is perfect for anytime. Maepranom Tom Yum Paste is full of freshness from lemon grass, galanga, and kaffir lime leaves. Special tips; add Maepranom Thai Chilli Paste or known as Nam Prik Pao Thai for aroma. You can also add any kind of meat you like. Brilliant Thai traditional dish. The dish is a great-value midweek and weekend meal that is ready in minutes. So easy to prepare. So good to eat!’
Serves: 2 – 3
Prepare and cook time: approximately 20 minutes
1 cup Chili in Oil for Tom Yum (Maepranom Brand)
6 cups Water
1 cup Lemongrass, sliced
½ cup Shallots, peeled and crushed
¼ cup Galangal, cut into circular slices
¼ cup Kaffir lime leaves
3 cups Mushrooms, halved
1 cup Thai parsley, chopped
1 cup Coriander, chopped
12-15 Hot chilies
1 1/3 cups Evaporated milk
9 tbsp Fish sauce
8 tbsp Lemon juice
1. Wash and clean prawns, drain and set aside.
2. Meanwhile, Pour water into a pot and bring to the boil over a high heat, add lemongrass, shallots, galangal and kaffir lime leaves. Bring to the boil again. Then, add the prawns and mushrooms. Season with fish sauce, Chili in Oil for Tom Yum (Maepranom brand), mix together and bring to the boil. Remove from the heat.
3. Add the evaporated milk, lemon juice and hot chilies. Stir well. Garnish with coriander, and Thai parsley. Best when serve hot with rice.
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