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Shanghai's Real Resource to Restaurants, where to eat in Shanghai?
   Your Real Resource For Shanghai's Restaurants 
 
Tom Yum Recipe,   2013-03-08
By thecoffeesnob
Ingredients
 
4 cups water
3 stalks lemon grass, crushed with a pestle
6 lime leaves, torn into three strips
1 5cm knob of galangal root, sliced thinly and lightly crushed
4 chili padis, sliced in half and lightly crushed
4 small buttom mushrooms, halved
300g shrimps, shelled and deveined
2 small limes, juiced
4 tbsp fish sauce
2 tsp sugar
Mung bean vermicelli, soaked in hot water for ten minutes

How to make Tom Yum

  1. In a large pot, bring the water to boil. Add lemon grass, lime leaves and galangal. Let boil for about 2 minutes to allow flavours to infuse and mingle. Add fish sauce, chili and sugar.
  2. Keeping the water boiling, add mushrooms, shrimps and lime juice. Taste and adjust accordingly- soup should be slightly spicier and sourish than sweet and salty. Add softened vermicelli and serve immediately. Serves 4

Key  Words

noodles prawns thai tomyum

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