Tom Yum Goong Fish Soup

Method

1. 01

   Step 1

   Slice the bighead carp meat and place it in a bowl. Add appropriate amounts of oil, cooking wine, cornstarch, salt, and pepper, and mix well.

   

2. 02

   Step 2

   Remove the stems from the Chinese cabbage and cut it into sections; remove the stems from the tomatoes and cut them into chunks; cut the straw mushrooms in half.

   

3. 03

   Step 3

   Crush the lemongrass, pour chicken broth into the pot, and add an appropriate amount of water.

   

4. 04

   Step 4

   Add lemongrass and lemon leaves, bring to a boil, then remove from heat.

   

5. 05

   Step 5

   Add napa cabbage, straw mushrooms, tomatoes, mung bean sprouts, tom yum paste, fish sauce, and evaporated milk to the soup, and bring to a boil.

   

6. 06

   Step 6

   Add the fish fillets and cook for 7 10 . Serve and garnish with a few small red chilies.