- Home
- Recipes
-
Categories
- Eggplant (76)
- Chocolate (117)
- Mushrooms (108)
- Strawberry (103)
- Drinks (97)
- Tomatoes (209)
- Cottage cheese (122)
- Second courses (464)
- Easter (93)
- Post (106)
- Recipes from the chef (99)
- Apples (147)
- Cheese (177)
- Chicken (132)
- Summer recipes (123)
- Puff pastry (72)
- Salmon (72)
- Pancakes (108)
- Pie (84)
- Cream (129)
- Cake (71)
- Bakery (302)
- Eggs (225)
- Lemon (102)
- Dinner (413)
- Pies (133)
- Vegetables (122)
- Ice cream (75)
- Recipes with milk (118)
- Salads (221)
- Cookies (75)
- Breakfast (193)
- Sandwich (104)
- Trick (90)
- Baking with egg (78)
- Collection of recipes (1062)
- There are common allergens (841)
- Just (852)
- Impressive recipe (643)
- Dinner with potatoes (99)
- Hot dishes for new year (284)
- Garlic season (286)
- Carrot season (196)
- Potato season (148)
- Recipe with video (159)
- Poultry dishes (76)
- In 30 minutes (261)
- Flour main courses (115)
- Green season (291)
- Does not contain common allergens (228)
- The island (214)
- Low calorie (153)
- Sweet pepper season (84)
- Tomato season (153)
- Snack (154)
- In 15 minutes (77)
- Breakfasts with eggs (75)
- Soups (94)
- First courses (95)
- Baking (113)
- Low calorie (92)
- Dinner (210)
- About
- Contact
Tom Yam Kung, spicy shrimp soup

How to cook Tom Yam Kung, spicy shrimp soup
Step 1
Peel the shrimp, keeping the tails; rinse, dry. Coarsely chop the oyster mushrooms. Cut the chili lengthwise, remove the seeds, cut into large enough. Cut the lemongrass diagonally into small pieces. Peel and grind galangal. Pour the broth into a saucepan, bring to a boil, add mushrooms, kafir, galangal and lemon grass. Let it boil, add shrimp. When the shrimp begin to change color, add the chili paste. Stir, bring to a boil again, season with fish sauce, lemon juice and fresh chili, remove from heat. Sprinkle with green cilantro.
Reviews: 0
5
4
3
2
1
Have you already prepared this recipe? Tell what you think.