How to make Thai Tom Yum Goong soup

For many mothers, if their babies and loved ones eat healthily, they will get sick less often. Today, I will introduce to housewives a Thai Tom Yum Goong soup that is suitable for family consumption.

1. Wash the mushrooms and cut them in half, cut off the shrimp whiskers and remove the yarn, wash the lemongrass and chop it, peel the ginger and cut it into thin slices, cut the chili into rings, and cut the coriander into sections

2. Put lemongrass, ginger 1, and coriander into the soup pot, pour about 800ml of water into the pot, bring to a boil and cook over low heat for 30 minutes

3. Then filter out the boiled water and set aside

4. Cut the mushrooms into pieces and blanch them in boiling water for 3 minutes. Remove and set aside.

5. Add the filtered water to the Tom Yum Goong sauce and bring to a boil again. Add the blanched mushrooms and shrimps and bring to a boil.

6. Add fish sauce, salt and white pepper, mix well and skim off the foam

7. Finally, squeeze in lemon juice, add chili and coconut milk.

If you want to make Thai Tom Yum Goong soup, please read the above steps carefully, and then learn to make it several times carefully and patiently. In this way, it won’t be long before you see the “results” of your labor.