I like Dongyin Gong in Thai food! No one! ! I went to Chiang Mai some time ago and went to the chef school to learn the authentic Tom Yum Kung practice. I have to share it with everyone!
Prepare all materials.
The carrots are cut into large pieces, and the fresh shrimps are peeled. The shrimp heads and the carrots are placed in the white water boiled soup.
Treat the shrimp: During the soup, the shrimp will be opened to the shrimp line. Add fish sauce and winter sauce.
Cut other materials into pieces. Lemongrass cut to no color.
The soup is boiled for a few minutes, and the aroma of the shrimp and vegetables is enough. Filter out the shrimp skin vegetables and leave the soup bottom.
The soup is poured back into the pan and boiled into lemongrass, lemon leaves and southern ginger. Cook the scent and put the mushrooms. Pour half of the coconut milk.
Cook for a while, add the processed shrimp, Thai pepper and tomato. Shrimp cooked until discolored and poured into the other half of the coconut milk.
Stir well and turn off the heat. Finally squeeze into the lime juice. Sprinkle with parsley. Complete~
When you put the shrimp skin, you will leave the shrimp tail, just for the sake of beauty~ Do not throw the remaining lemongrass in the haha~ Keep it with the brown sugar and throw it into the white water to brew the lemongrass tea~