Tom Yum Koong with Coconut Milk Recipe
Tom Yum Koong With Coconut Milk – Phuket Cooking Class
Spicy Soup with Prawn and Coconut Milk
Ingredients:
For 3-5 People.
- Shrimp 4-5 shrimp.
- Tomato 2 tomatos.
- Lemongrass 3-4 lemongrass
- Chili red, green 10 gr.
- Mushrooms half bowl
- Galangals 10 gr.
- Lime Leaves 10 gr.
- Coconut milk 150 ml.
- Fish sauce 2 tablespoon
- Coriander leaves 10 gr.
- Chili Past 1 Tablespoon.
- Lemon 3-5 tablespoon.
- Water 2 Cups.
- Tamarind 10 gr.
- White sugar 1 teaspoon.
How to do:
- Clean Shrimp and leave the tails (for good appearance). Then cut and open back of each shrimp to takeoff the veins. Also clean mushroom with water and dry them well.
- Bring water to the boil, add coconut milk, add shallot, lemongrass, chili past, kaffir lime leaves and tamarind. Use the back ladle smash the tamarind against the sauce pan to dissolve.
- When boil, add oyster mushroom. Season with fish sauce. Leave it to the boil again. Add shrimp, tomato and pounded chili and taste. Before turning off the heat, add the coriander leaves. Ready to serve .
If you are visiting Phuket, Thailand, We have Phuket Cooking Class / Courses located in Kata beach area which you can enroll to learn how to make Thai dishes in a local way. In a short time, you will be ready to impress your families and friends with your new Thai cooking skill. Please check our Thai Food Cooking Courses.
