Tom Yum Kung with Young Coconut ต้มยำกุ้งมะพร้าวอ่อน
How to make “Tom Yum Kung with Young Coconut”, a Thai food companion Trust every family “Tom Yum Kung with Young Coconut” If you don’t believe it, you have to believe it! Bring water and coconut meat to make Tom Yum Kung. will be even more delicious Let’s follow the recipe and how to make Tom Yum Kung with Young Coconut.
Ingredients Tom Yum Kung with Young Coconut
- Lobster 500 grams
- 2 coconut water
- 1 cup tender coconut
- ¼ cup chili peppers
- 20 grams of galangal
- Lemongrass 3 pieces
- 1 cup oyster mushrooms
- Chili paste 30 grams
- 4 tbsp fish sauce
- ¼ cup sweetened condensed milk
- ¼ cup lemon juice
- 5 kaffir lime leaves
- coriander for decoration
Ingredients for the menu “Tom Yum Kung with Young Coconut”
How to Cook Tom Yum Kung with Young Coconut STEP 1 : Boil coconut water and herbs
- Set a pot on fire, add coconut water, followed by lemongrass, galangal and mushrooms. Wait for the water to boil. Then put the chili pepper down.
- Smash the lemongrass before adding it to the soup to make the soup more aromatic.
- Add shrimp and fish sauce while the soup is boiling to help reduce the fishy smell.
- Add lemon after turning off the heat. Helps the soup to be mellow and fragrant with the lemon scent.
Put the pot on the fire and add the coconut water.
Wait for the water to boil and then add the paprika to it.
STEP 2 : Add prawns and seasonings
- Season with fish sauce. Wait for the water to boil, then add the shrimp and boil until the shrimp are cooked.
- Put chili paste, fresh milk and coconut meat into it. Stir well and turn off the flame.
Wait for the water to boil and add the shrimp.
Add fresh milk and stir well.
STEP 3 : Season and serve.
- After turning off the heat, squeeze lime into it and crumple a little kaffir lime leaves to release the kaffir lime flavor. Then put into the pot, stir to combine. then scooped into coconut ready to serve
Tear kaffir lime leaves into it.
Ready to be served with the Tom Yum Kung menu with young coconut.