How to Cook Creamy Tom Yam Kung

by Creative Traveler

Supplies

  • 1 ½ Sugar
  • 1 ½ Tablespoons Tom yum paste
  • 1 Stalk of lemongrass, cut into rings
  • 8 Slides ginger
  • 8 Kaffir lime leaves
  • 3 Hot chile peppers
  • 1 Canned straw mushroom
  • 18 Uncooked Prawns
  • 2 Fish fillet
  • 2 Tablespoons Fish sauce
  • 200 Milliliters Half and half
  • 4 Cups Water
  • Instructions

    Step 1

    Step 2

    Step 3

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

    Step 4

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

    Step 5

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

    Step 6

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

    Step 7

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

    Step 8

    Add milk until simmering.

    Step 9

    Season soup with 2 fish sauce and

    Step 10

    3 Tbsp of lime juice to taste.

    Step 11

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