Recipe: Tom Yum Kung Tang River Powder

Home Cooking Recipe: Tom Yum Kung Tang River Powder


A staple food commonly found in Southeast Asian restaurants. This time, in addition to buying Jiangxi rice noodles, I also bought some Thai river powder. Just as there is one packet left in the Tom Yum Kung soup, I will use it to do this! However, this Thai rice noodle has a rice stick on its packaging, and its shape is like a stick. . I still prefer the flat sand powder of Guangzhou flat. The recipe is the weight of both.



  1. Add 1000 ml of water to the pot and boil. Add in a spice packet and continue to cook for 3 minutes until the aroma is precipitated. Then add the Tom Yum Kung sauce and the shrimp sauce for 5 minutes.

  2. Washed prawns and straw mushrooms are cooked in a wok.

  3. While cooking the bottom of the soup, dry the river powder into the boiling pot and cook for 5-10 minutes until no hard core is removed. [The time to cook here depends on the river powder itself]

  4. Add fish sauce, coconut milk and lemon juice to the soup pot. Cook for a while.

  5. Boil the soft river powder, pour the Tom Yum Kung soup, add the prawns and straw mushrooms, and finish!


The soup I use is a kitchen-friendly brand, which contains a spice bag, a sauce bag, a fish sauce bag and a shrimp paste bag. Because the winter yin function has more spices and is not easy to prepare, it is recommended for this convenient packaging, and This taste is very good, with the store to buy 7, 80 a small pot can be comparable! It is quite difficult for Beijing to buy fresh straw mushrooms, so it is generally possible to buy canned bags. Lemon is used as a vinegar to adjust the acidity. Before you add it, the soup itself is sour. Fish sauce is used as a soy sauce to regulate saltiness. Coconut milk can be thickened and added to the Southeast Asian style. No milk or whipped cream can be used instead, but the aroma will be a little worse!

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