Tom Yum Nam Khon (Creamy Tom Yum Seafood)
85% chuẩn vị · Thai
A richer, creamier variation of Tom Yum, this version incorporates evaporated milk or coconut milk for a smoother, more decadent broth while retaining the signature spicy and sour notes. It's a comforting twist on the classic.
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
- Jumbo shrimp, peeled and deveined150g
- White fish fillets, cut into chunks150g
- Squid, cleaned and sliced100g
- Galangal, sliced1.5 inches
- Lemongrass, bruised and cut2 stalks
- Kaffir lime leaves, torn4-5 leaves
- Thai bird's eye chilies, bruised3
- Lime juice3 tbsp
- Fish sauce2 tbsp
- Evaporated milk or coconut milk150ml
- Water or chicken broth800ml
- Mushrooms (straw or oyster), halved100g
- Cilantro, chopped for garnish2 tbsp
- Saltto taste
- Black pepperto taste
Các bước
- 1
In a pot, combine water or broth, galangal, lemongrass, and kaffir lime leaves. Bring to a boil.
- 2
Add chilies and mushrooms. Simmer for 5 minutes.
- 3
Add fish chunks, shrimp, and squid. Cook until seafood is just done.
- 4
Reduce heat to low. Stir in evaporated milk or coconut milk. Do not boil after adding milk.
- 5
Stir in lime juice and fish sauce. Season with salt if needed.
- 6
Ladle into bowls, garnish with cilantro, and serve hot.
