Tomyum Kung
Ingredients
10 Cups Water
¾ Cup Carnation Milk
1 Whole Lemon Juice
1 Kg Shrimp, Squid and Fish (your preference)
7 Tbsp. Fish sauce
2 Large Tomatoes
3-5 Tbsp. Thai Chili’s (or local Chili)
1 Tbsp. Salt
2 ½ Tbsp. Sugar
4 Tbsp. Thai Blend Seasoning
2 Cups Mushrooms (your preference)
3 Slices Galangal
3-4 Whole Lime Leaves
1 Piece Lemon Grass
4 small Red onions
½ Cup Coriander (Cilantro)
½ Cup Green onion
 
Directions

Preparing the vegetables:
  • Add the water, red onions, galangal, lemon grass and lime leaves to a small soup pot and bring to a boil.
  • Add the chiliís, mushrooms, tomatoes, Thai Blend, fish sauce, lemon, salt, sugar and boil for another 3-5 minutes.
  • Add seafood (donít stir) and let it boil for 3 minutes until seafood is cooked.
  • Turn off the fire - add coriander, green onion and carnation milk.
  • Let it sit for 2-3 minutes then ready to serve.
  • Final addition of Thai Blend seasoning, salt and chili's for your taste and spice preference.
This is an easy recipe once you have cooked it a few times and can be adjusted per your preference in seafood. You can also eat this over rice.

Serves 4-6 people and just adjust recipe for more servings.

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