This dish is very easy to make, and it is good to make it come up. The red and bright sea bowl, the shrimp and the shell, looks very local, tastes a few streets than those of the cottage Thai restaurant, and everyone who eats is the one who eats you. The art worship has five kinds of casts, and they have sent out the feelings of "masters", especially the sense of existence! The process is relatively simple, some materials are not good to buy, go to the omnipotent Taobao! The aroma of Dongyin Gongtang is mainly derived from lemongrass and lemon leaves. The sour taste comes from lime, the spicy taste comes from curry, and the white soup is added with coconut milk. So these are essential. As for shrimp and green mouth, they are free. What do you add to your hand?
Lemongrass, lemon leaf, dried chili, ginger in a pot, add four bowls of water, cook for 20 minutes
Remove some of the slag, leave a little in the soup, and cook the tomatoes and mushrooms for a while;
Add Thai-style Dongyin soup base (no red curry instead) to boil;
Add sea shrimp and green mouth for four or five minutes and cook.
Add fish sauce seasoning (the salty taste of Dongyingong soup comes from fish sauce)
Add coconut milk and lemon juice to the pot.
1. Remove some of the soup residue mainly for the sake of selling good looks. If you have trouble, just remove it all; 2. Try the taste when you get the pot, if you feel sour, put a little lemon juice!