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Thai Soup​
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TOM YUM SOUP

INGREDIENTS for 1:

  • Lemongrass, cut 1 inch, crushed but not too fine

  • Leaf, cut into 5 thin slices

  • Coriander root, 1 root, crushed but not too fine

  • 1/4 shallot, crushed but not too fine

  • 1 kaffir lime leaf, remove stem

  • Mushrooms, add as desired or 1 cup

  • 1/4 tomato, cut in half

  • 1/8 onion, cut in half

  • Green and red fresh chili. If you like it spicy, add 5. If you don't like it spicy, add 1. Crush them.

  • Half a fresh lime

  • Sliced ​​meat

SEASONING:

 

  • Fish sauce 1 tbsp

  • Salt 4 pinches

  • Brown sugar a quarter spoon

  • Chili paste 1/2 tbsp

  • Water 1 cup

METHOD:

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  Place a pot on the stove and add water. Bring to a boil.
Add lemongrass, galangal, coriander and shallots to the boiling water.
When the water boils again, add the seasonings and mix well.
Add the meat and boil until cooked. If using shrimp or other seafood, add it last after adding the other ingredients.
When the meat starts to cook, reduce the heat.
Add the mushrooms, onion, chili and lime leaves crush the kaffir lime leaves before adding them to the pot. Increase the heat and bring to a boil.
Add the tomatoes and continue to boil until the mushrooms are translucent. Reduce the heat and squeeze in the lime juice.
Mix all the ingredients together. Turn off the heat and serve.

TOM KA SOUP 

INGREDIENTS:

 

  • 1 cup coconut milk

  • 1/2 cup coconut milk and 1/2 cup water, mixed

  • 5 sliced ​​galangal

  • 1/4 shallot

  • 1 inch lemongrass, crushed, not too fine

  • 1 cm turmeric, crushed, not too fine

  • 1/4 tomato, cut in half

  • Mushrooms, as desired or 1 cup

  • 1 kaffir lime leaf, remove stem

  • Green and red fresh chili. If you like it spicy, add 5. If you don't like it spicy, add 1. Crush them

  • 1/8 large onion

  • Sliced ​​meat

SEASONING:

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  • 1 tbsp tamarind juice

  • Palm sugar a quarter spoon

  • 1 tbsp fish sauce

  • 4 pinches of salt

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METHOD:

 

First, boil the pure coconut milk without adding any water. Then add galangal, turmeric, lemongrass, and shallots. Bring to a boil.

Once the coconut milk boils, reduce the heat and add seasonings. Stir to combine. Increase the heat to high and bring the coconut milk back to a boil. Add the meat and simmer until the meat is cooked. Reduce the heat and add the coconut milk mixed with water. Increase the heat to high and bring the coconut milk to a boil. Add mushrooms, onion, chili peppers, and kaffir lime leaves crush the kaffir lime leaves before adding them to the pot. Simmer until the mushrooms turn slightly translucent. Add tomatoes and bring to a boil. Turn off the heat.

Serve in bowls.

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