And it's tom yam again!
If you have not check out the last recipe post,
Go check it out now!
I'm sorry if I did any spelling mistakes..
I think I'm getting drunk on this red wine..
My head is getting lighter.....................
It's Bordeaux 2008 by the way..
(Laughing to myself)
Ingredients
-Water (Depends on how much you want..)
-1 Galangal (Cut into a few slices. The more slices, the more fragrant.)
-4-5 Kaffir lime leaves
-1 Lemongrass (Chopped lengthwise.)
-1 Chilli (Seeded and roughly chopped.)
-Juice of 2 limes (Lemon is fine, anything will work except vinegar.)
-200 ml Coconut milk (I'm using the boxed coconut milk.)
-Chicken (seafood, pork, beef. Your choice.)
-Oyster mushroom. (Optional.)
-Fish sauce (The main ingredient for all Thai recipe. It's ok if you do not have any. Just use salt.)
-Salt.
Cook it! (From my observation.)
1. Boil the chicken until it cooks a little. Take it out, put it in the bowl and cover with a cling wrap.
2. Using the same water that we boil the chicken, add in the galangal, lime leaves, lemongrass, chilli and lime juice.
3. When the soup started to simmer, slowly stir in the coconut milk. Season with a pinch of salt and two splashes of fish sauce.
4. Then, when it comes to a boil, add the chicken and the mushroom into the soup. Taste to see if everything is well balanced. It should be a little sour and spicy since it is tom yum.
Tips:
-If it's too spicy, add in sugar or more coconut milk. The sweetness will minus out the spiciness.
-Too salty and sour. I somehow found out that when something is sour, it will automatically tasted salty. Maybe it's just me. Add water or chicken stock. Make sure it's low in sodium.
Is it too complicated? But it's really delicious :)
From the pot :)
All the ingredients together..
The white tom yum.. yummy!
I swear I only drank a li...... (faceplant onto the laptop)
Enjoy this recipe :)