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Thai Tom Yum Soup

Thai Tom Yum Soup (Picture 1)


Tom yum soup is a distinctive hot and sour soup from Thailand and Laos. Also known as Dongyan Soup, it is very common in Thailand. The main ingredients are lemon leaves, lemongrass, and shrimp. Thai large and small restaurants, ordinary people often drink this soup, which becomes a representative of Thai food. At the same time, it is also a very popular dish in other Southeast Asian countries such as Malaysia, Singapore and Indonesia. A bowl of soup is served on the table, spicy and smooth. This soup is sour, spicy and sweet. It can be said that it is full of flavors.

During the Thonburi Dynasty in the 18th century, the Chinese Zheng Xinwang was in power. The Princess of Suiyun was sick and didn't want to eat anything. Zheng Xinwang called the royal chef to give the princess an appetizing soup. Unexpectedly, after the princess drank this bowl of soup, the whole body was comfortable and the condition was relieved. Zheng Xinwang called it Tom yum soup and named it "national soup." Mainly Thailand's unique lemon leaves, lemongrass, peppers and shrimps, the soup is a combination of hot and sour sweet and salty flavors. This soup is not a hassle to do, but to cook it, you need several ingredients that are unique to Thailand.

The main ingredient of Tom yum soup is Thai lemon, which is a unique flavored fruit in Southeast Asia. Another seasoning is fish sauce, which is a soy sauce-like condiment, also known as fish sauce, which is a common condiment in Guangdong, Fujian and other places. It is a common seasoning for amaranth, Chaozhou and Southeast Asian cuisine. Products, originated in Fujian and Guangdong Chaoshan and other places, from early Chinese to Vietnam and other East Asian countries. The source of spicy soup is the Thai pepper, one of the hottest peppers in the world. Other spices include curry sauce, lemon grass, shrimp paste, fish sauce, etc., from mild to extremely spicy.

Steps for making Tom yum soup: Wash the shrimp and straw mushrooms, wash the red pepper, lemongrass, and ginger, and chop the lime slices. From the oil pan, add the prawns to the olive oil and fry until Pink; add 6 cups of water to the original pot, add 1 teaspoon of salt and 2 tablespoons of coconut milk, add fragrant semolina, red pepper, lemon slices, mint leaves and fragrant leaves into the water, boil; add straw mushrooms, slow fire Cook for 3 to 4 minutes, season with fish sauce and fresh lemon juice, then place in the pan for 3 to 4 minutes.

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