After the mushrooms are washed, they are cut in half. The shrimps are cut to remove the yarn. The lemongrass is washed and chopped. The ginger is peeled and sliced. The millet pepper is cut into circles and the parsley is cut into segments.
Put the lemongrass, ginger and coriander into the stockpot, pour about 800ml of water into the pot, boil and cook for 30 minutes on low heat.
Then filter the boiled water out for use
Cut the mushrooms into a boiling water pot for 3 minutes, remove the spare
Add the filtered water to the Tom Yum Kung sauce and boil it again. Add the mushrooms and shrimps to boil.
After mixing the fish sauce, salt and white pepper, stir off the floating foam.
Finally squeeze into the lemon juice, add chili, coconut milk