Spicy Coconut Tom Yum Seafood Soup (Lẩu Thái Hải Sản Tom Yum Nam Khon)
85% chuẩn vị · Thai
A richer, creamier variation of Tom Yum seafood soup, incorporating coconut milk for a smoother texture and a slightly different flavor profile while retaining the signature spicy and sour kick. This is a popular regional adaptation.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Shrimp200g
- Fish fillets (e.g., seabass)100g
- Squid100g
- Fish balls100g
- Coconut milk200ml
- Tom Yum paste2 tbsp
- Fish sauce2 tbsp
- Lime juice2 tbsp
- Lemongrass stalks1 stalk
- Galangal1/2 inch piece
- Kaffir lime leaves3 leaves
- Thai bird's eye chilies2-3
- Oyster mushrooms100g
- Chicken or seafood broth800ml
- Cilantrofor garnish
- Saltto taste
- Wateras needed
Các bước
- 1
Bruise lemongrass and slice galangal. Lightly smash chilies.
- 2
In a pot, bring broth to a boil. Add lemongrass, galangal, and kaffir lime leaves. Simmer for 5 minutes.
- 3
Stir in Tom Yum paste until dissolved.
- 4
Add oyster mushrooms. Cook for 2 minutes.
- 5
Add seafood (shrimp, fish fillets, squid) and fish balls. Cook until just done, about 3-4 minutes.
- 6
Pour in coconut milk. Heat through gently, do not boil vigorously.
- 7
Stir in fish sauce, lime juice, and smashed chilies. Adjust seasoning.
- 8
Serve immediately, garnished with cilantro.
