Tom yum soup
Spicy Thai shrimp soup prepared with coconut milk. Extremely aromatic and fresh thanks to the use of ginger, lime and lemongrass.
Preparation: 45 min
Medium
Preparation: 45 min
Medium
Ingredients:
- 1000 g water
- 80 g lime
- 25 g coriander leaves
- 15 g sugar, brown
- 40 g soy sauce
- 140 g shallots
- 150 g cherry tomatoes
- 6 g cumin seed
- 4 g coriander seeds
- 25 g ginger root
- 10 g chili peppers
- 450 g grey shrimp
- 8 g sweet paprika
- 30 g lemongrass
- 6 g kaffir lime leaves
- 30 g tom yum paste
- 16 g garlic
- 800 g condensed coconut milk
- 30 g Oil, sesame
- 100 g Oil, rapeseed
Method of cooking:
- Peel the shells from the shrimp. Place the remaining shrimp in a bowl. Remove the digestive tract from the shrimp meat and place the shrimp in the refrigerator. Add 100 grams of oil to the container with the shells and heads (if you used whole shrimp). Fry without a measuring cup for 1 minute at 110°C on reverse speed 3.
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