Introduction: In Thailand, this soup does not necessarily use shrimp, and vegetarian versions using fish, chicken and even mushrooms are common local healthy delicacies. Today we are showing shrimp as the main ingredient.
The saltiness of fish sauce, the sourness of lime, the vitality of chili peppers, and the exotic aroma of lemongrass and galangal blend together, it is a straight to the heart, let your taste buds fly to the rainy days of Bangkok in July, the kitchen side of the street grandmother.
Refreshing and delicious
In Thai, "winter" means soup
"Yin" means sour and spicy, and "Gong" means shrimp
Hence the "Tom Yin Gong"
It is actually a transliteration of sour and spicy shrimp soup
Production time: 15-20 minutes ⏰
<h1 class="pgc-h-arrow-right" data-track="29" > list of raw materials</h1>
Tom soup base >>>
2 small red peppers
8 slices of galangal
Lemongrass 30 g
Thai lime leaves 10 pieces
2 cloves of garlic
Soy sauce 10 g
Water 600 ml
Ingredients >>>
Oyster mushrooms / oyster mushrooms 4-6 about 50 g
Seafood mushrooms / enoki mushrooms 1 handful About 50 g
1 tomato about 100 g
Shrimp approx. 120 g
Seasoning added later >>>
Fish sauce 20 g
Sugar 10 g
Lime juice 20 g
Parsley 10 g
<h1 class="pgc-h-arrow-right" data-track="187" > production steps</h1>
Cut the red pepper in half, cut the tomato into chunks, the oyster mushrooms cut into a size suitable for the entrance, and break the enoki mushrooms.
Bring all the ingredients needed for the tombu tom soup base to a boil in a soup pot, then reduce the heat and cook for 3-5 minutes until the aroma of vanilla fills the kitchen.
Add fish sauce, sugar, tomatoes and mushrooms and cook for 2 minutes.
Add the shrimp, cook for 1-2 minutes and then turn off the heat.
Finally, the lime juice and chopped coriander are finished.
<h1 class="pgc-h-arrow-right" data-track="188" > Chef Tips</h1> TIPS
The ingredients in this soup can be flexibly adjusted. If you don't like to eat shrimp, you can change it to fish, squid, tofu, and chicken breast slices. The type of mushroom can also be freely chosen.
Fresh Thai herbs (lemongrass, galangal, Thai lime leaves) may be harder to come by. If it is not fresh, it can be replaced with dry or frozen, but the aroma is poor.
There are some shrimp (mainly shrimp) in the market, which are treated with phosphate in order to retain water and tenderness, showing a "crystal shrimp" taste. If you don't like this taste, you can choose fresh shrimp.
Lime juice is added last, preserving its fresh aroma as much as possible.
<h1 class="pgc-h-arrow-right" data-track="189" > ✏️ extreme nutrition review</h1>
The use of spices in Thai food culture has reached a vivid level. The complex aromas of lime, lemongrass and galangal give Thai cuisine a unique "scent label." Now, we are generally faced with a health risk is the intake of too much salt, and the use of spices can stimulate the senses from different dimensions, find another way, bring a different sense of dietary satisfaction, and thus reduce salt intake. As for how to use spices, we may be inspired by Thai cooking.
Written |
Li Zhe
BS, Chef
Chef at Yaourti Café
Bachelor of Science in Chemical Engineering
Leafy
PhD
Mugaritz admits chefs
Doctor of Nutritional Sciences
Design | Fay
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