Mr. Househusband’s Simple Kitchen Tips Series: Stay homemaking spicy creamy Tom Yam Kung
One of my favorite Thai soup dishes is probably tom yam kung. The spiciness of the soup never fails to energize me every time I eat it. So today I’m making this dish with a little twist: creamy tom yam kung, made with giant freshwater prawns. Let’s make it.
Ingredients:
- 1. 3 giant freshwater prawns (Or more to your liking)
- 2. 2 grams of galangal root
- 3. 2 grams of lemongrass
- 4. 2 grams of kaffir lime leaves
- 5. 5 grams of Thai chili
- 6. 3 stems of coriander
- 7. 20 grams of mushrooms
- 8. ½ tablespoon of lime juice
- 9. ½ tablespoon of tamarind juice
- 10. ½ tablespoon of fish sauce
- 11. 2 tablespoons of chili paste
- 12. 1 cup of water
- 13. ½ tablespoon of milk
How to do
- 1. Bring water to a boil and add galangal, lemongrass and lime leaves.
- 2. Once the water returns to the boil, add the freshwater prawns and mushrooms.
- 3. Add chili paste and milk. If you want it to be creamier, add more milk to your liking.
- 4. Flavour with lime juice, tamarind juice and fish sauce. For spice, add fresh Thai chili to your liking.
- 5. When it comes to a boil, it is ready to be served. Garnish with coriander.
Easy peasy and a great energizing dish that most people love, right? If you’re still trying to decide what to eat for dinner tonight, feel free to steal this recipe and try it! Looking for ingredients? Click here
