How to cook creamy tom yam kung

Cook Creamy Tom Yam Kung

28
STEPS
INGREDIENTS

In a saucepan, bring the water to boil over medium heat. Add the lemongrass , ginger, and kaffir leaves to the soup.

In a saucepan, bring the water to boil over medium heat. Add the lemongrass , ginger, and kaffir leaves to the soup.

Pour 1 1/2 Tom yum sauce to stir for 3 minutes.

Pour 1 1/2 Tom yum sauce to stir for 3 minutes.

Add the diced tomatoes, onion rings, chilies and stir well to get up the scent.

Add the diced tomatoes, onion rings, chilies and stir well to get up the scent.

Increase the heat, add fish and prawn heat to boiling for 2 minutes.

Increase the heat, add fish and prawn heat to boiling for 2 minutes.

Add remaining tomatoes and mushroom to it and stir together briefly.

Add remaining tomatoes and mushroom to it and stir together briefly.

Add milk until simmering.

Add milk until simmering.

Season soup with 2 fish sauce and

Season soup with 2 fish sauce and

3 Tbsp of lime juice to taste.

3 Tbsp of lime juice to taste.

Done, this delicious creamy soup recipe is for 4 serving.

  • 1/2 Sugar
  • 1/2Tbsp Tom yum paste
  • 1.0 Stalk of lemongrass, cut into rings
  • 8.0 Slides ginger
  • 8.0 Kaffir lime leaves
  • 3.0 Hot chile peppers
  • 1.0 Canned straw mushroom
  • 18.0 Uncooked Prawns
  • 2.0 Fish fillet
  • 2.0Tbsp Fish sauce
  • 200.0ml Half and half
  • 4.0c Water
Los angeles, CA
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