Ingredients
- 8-10 Bird's eye chillieschopped
- 4-5 large Garlic clovespeeled
- 500 ml Chicken stock
- 200 g King prawnspeeled and tail on
- 4-5 tbsps Lime juice
- 4-5 tbsps Nam pla(fish sauce)
- fresh corianderfor garnishing
Directions
Soups are an available source of nourishment. Ever since the first bowl of soup was made, soups have been a great reason for human health’s betterment since ancient times. They were taken to medicine to cure illnesses and health issues as their essence and effects consisted of herbs and medicinal plants.
Since soups’ arrival, chefs and food experts have brought up a great range of versatility in the types and ingredients for soups. The same is the case with meat inclusion in the soups. Meat is a great source of protein and energy, and they are used in soups for quite a long time.
One of the choices from the meat range is our shrimp. Shrimp is undoubtedly admirable by millions, and many love to consume it occasionally in multiple forms. Ne of these forms is the shrimp soup that most of us love to have every other day.
MAKE SOME INSTEAD OF ORDERING SOME!
As the food industry has become wide and more converse, people prefer trying their food differently by ordering them from food outlets. Instead, we advise t use our gifted hand skills and create something healthy in our kitchen regularly.
Today we will be sharing a Thai Cuisine soup recipe named the prawn, shrimp, and lime soup recipe, made with tasty and affordable ingredients.
Plump green prawns are meant to be cooked in the fragrant stock, with lemongrass, ginger, and chilies to get the perfect flavor. Lime squeeze and lime leaves give the last touch to this hot and sharp soup.
No two chilies or limes are made equivalent, so incessant tasting is a significant piece of making this soup. It should be hot, tart, spicy, and splendid. Fill in as a straightforward starter or light lunch with rice noodles on the off chance you like.
This exemplary Thai food formula is hot and fiery, acrid and fragrant, similarly every time. For some individuals around the planet who love Thai food, Tom Yum Goong soup is a proportion of the culinary expert’s nature, and numerous individuals depend on this soup to clear their heads when they have a virus!
Steps
1 Done | Pound the chilies in a pestle and mortar along with garlic and turn it into a fine paste. You can also use a food processor or nutribullet to do the task if you have any available. |
2 Done | To use the chicken stock, make sure to bring it to a boil once. If using market-made or using home-made, it's alright to cook and directly use it. Heat your stock in a saucepan and add in the chili and garlic paste and bring one more boil to it. |
3 Done | Once the boil comes, add in the prawns and bring a boil again. Keep simmering slowly until you see the prawns are almost ready by turning pink. |
4 Done | Don't let the stock get too thick on high heat, and remove it from the stove as soon as the prawns are ready. Once done, add in the lime juice and fish sauce for finishing touches. Taste and check the flavor if more of the sauce and lime is needed or not. |
5 Done | After finishing the taste test, divide in soup bowls and garnish with fresh coriander. BON APPETITE! |
