The traditional method of tom yum soup requires the use of kiwei shrimp, clams, mushrooms, tomatoes, citronella (lemongrass), lime, young tomatoes, nine-layer pagoda, mint leaves, ginger, small red peppers, coriander, lemon leaves, coconut milk, whipped cream, fish sauce and olive oil.
Not to mention whether you can buy all the above ingredients, it will take you a long time to prepare. In fact, as long as you buy a bottle of tom yum sauce, you can save most of the above ingredients. So this hot and sour shrimp soup sent by Tuotuo Mom today is a super simplified version.
Hot and sour shrimp soup with Thai sauce
Recipe Recommendations
- base shrimp appropriate amount
- tom yum sauce appropriate amount
- ketchup appropriate amount
- lemon juice appropriate amount
- ginger appropriate amount
- dried chili powder appropriate amount
- coriander appropriate amount
- coconut milk appropriate amount
- light cream appropriate amount
- fish sauce appropriate amount
- salad oil appropriate amount
- hot and sour
- cook
- half an hour
- ordinary
Steps for Hot and sour shrimp soup with Thai sauce
1
Wash the fresh shrimp, cut a knife behind the back to remove the shrimp intestines.
2
Pour a small amount of oil into the pan, heat to 80% heat, add in the shredded ginger and stir until fragrant, then add two tablespoons of tom yum sauce, one tablespoon of ketchup, five tablespoons of lemon juice, one tablespoon of dried chili powder, and two tablespoons of fish sauce, stir well, then add 200ML water, boil over high heat, and simmer for 8-10 minutes until thick.
3
Change to high heat, add in fresh shrimp and cook it for 3-5 minutes.
4
Finally, add 30ML coconut milk and 20ML light cream and cook for a while. Remove from the pan and place into a bowl. Sprinkle with coriander leaves, and serve with buttered bread slices to taste better.