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Thai tomyum gung (shrimp) / gai (chicken)
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| Artist: |
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| Categories: |
Asian, Ethnic, Poultry, Seafood, Shrimp, Thai |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 2
| | -to | | 3
| | Stalks of lemon grass | | 2
| lbs | Tiger shrimps | | | -OR- boneless chicken meat | | 5
| | -to | | 6
| | Lime leaves (kaffir) | | | Lemon juice & fish sauce | | 2
| | -to | | 3
| small | Red/green chili peppers | | 1
| can | Straw mushrooms | | 1 1/2
| tbsp | Thai chili paste * | | | Cilantro/parsley |
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Procedures:
| 1 | * with soya beans oil (dark redish-brown color), which comes in a jar that can be bought at any thai grocery instructions: ============= boil some water (half of the pot) in a 1.5qt sauce pan. | | 2 | Put in lemon grass, and the chili paste. | | 3 | Put in the shrimps and the mushrooms. | | 4 | Let it boil for 10 minutes. | | 5 | Put in the "lime" leaves and sliced chili peppers (1 min). | | 6 | It"s done!! now you can mix it in a serving bowl with some lemon juice and fish sauce. | | 7 | Garnish with cilantro and serve hot with thai jasmine rice |
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