KOMPAS.com – If you have seafood ingredients such as shrimp and squid, you can process it into tom yam kung.
Tom yam seafood is a typical Thai soup made from squid, shrimp, button mushrooms, green bird’s eye chilies, spring onions, coriander leaves, lemongrass, kaffir lime leaves, fish sauce, chili sauce and pepper.
Tom yam seafood can be served in the cold after rain to warm the body, it tastes spicy, sour and fresh.
Check out the following seafood tom yum recipe, quoted from the book “Various Thai Cuisine” (2008) by the Demedia Kitchen Team published by Demedia.
Also read:
Seafood tom yum recipe
Material:
- 500 grams large prawns, peeled, leaving the tails on (don’t throw away the shells)
- 250 grams of squid, remove the skin, cut into 2 cm wide pieces, cut around the edges
- 150 grams button mushrooms, halved
- 15 green cayenne peppers
- 1 spring onion, cut into 1 cm pieces
- 1 1/2 liters of water
- 2 tbsp oil
- 50 grams of coriander leaves
Spice:
- 2 stalks lemongrass, bruised
- 5 kaffir lime leaves
- 1 tbsp fish sauce
- 2 tbsp chili sauce
- 1 1/2 tsp ground pepper
- 1 tsp salt
- 2 limes, take the juice
Also read:
How to make seafood tom yam:
1. Saute the shrimp shells and heads until they change color. Remove, put into the pan. Add water, lemongrass and lime leaves. Boil until boiling.
Remove from heat, then strain and boil again.
2. Add shrimp, squid, mushrooms, cayenne pepper, spring onions, fish sauce, chili sauce, pepper and salt. Cook until all ingredients are cooked.
Pour in the lime juice, stir well. Remove, then serve while warm with a sprinkling of coriander leaves.
