Tom Yum Goong
Elevate your Tom Yum Goong experience with a creamy twist! ?️?✨
Our secret ingredient? Oki Evaporated Creamer, adding a luscious richness to the bold flavors of lemongrass, kaffir lime leaves, and chili.
Dive into a bowl of Thai perfection that's spicy, comforting, and oh-so-creamy! ??
Our secret ingredient? Oki Evaporated Creamer, adding a luscious richness to the bold flavors of lemongrass, kaffir lime leaves, and chili.
Dive into a bowl of Thai perfection that's spicy, comforting, and oh-so-creamy! ??
Ingredients:
350g medium sized shrimp, shell-on, head-on if possible
1L water
2 stalks lemongrass, bottom half only
8 slices galangal, cut into thin rounds
6 kaffir lime leaves
Chilli Padi, to taste
½ cup OKI Evaporated Cremer
2 tomatoes
100g oyster mushrooms
100g white crab mushrooms
350g squid
4 tbsp Thai chilli paste
2 tbsp Thai fish sauce
60ml lime juice
Parsley
1L water
2 stalks lemongrass, bottom half only
8 slices galangal, cut into thin rounds
6 kaffir lime leaves
Chilli Padi, to taste
½ cup OKI Evaporated Cremer
2 tomatoes
100g oyster mushrooms
100g white crab mushrooms
350g squid
4 tbsp Thai chilli paste
2 tbsp Thai fish sauce
60ml lime juice
Parsley
Featured Products:
OKI Premium Sunflower Oil
OKI Evaporated CreamerCooking Instructions
1. Wash and devein the shrimp. Sauté shrimp heads and shells in a pot with OKI premium sunflower oil until fragrant. Add water, bring to a boil, and simmer for 10 minutes.
2. Smash lemongrass, cut into smaller pieces. Tear kaffir lime leaves. Slice galangal. Add lemongrass, galangal, Chilli Padi, and kaffir lime leaves to the pot, simmer for 5 minutes.
3. Stir in OKI evaporated creamer and Thai chili paste, bring to a boil. Add mushrooms and tomatoes, cook until done.
4. Put in Thai fish sauce, shrimp, and squid to the pot. Cook for a while.
5. Turn off the heat, add lime juice and parsley. Dive into a bowl of aromatic and flavorful Tom Yum Seafood Soup!
2. Smash lemongrass, cut into smaller pieces. Tear kaffir lime leaves. Slice galangal. Add lemongrass, galangal, Chilli Padi, and kaffir lime leaves to the pot, simmer for 5 minutes.
3. Stir in OKI evaporated creamer and Thai chili paste, bring to a boil. Add mushrooms and tomatoes, cook until done.
4. Put in Thai fish sauce, shrimp, and squid to the pot. Cook for a while.
5. Turn off the heat, add lime juice and parsley. Dive into a bowl of aromatic and flavorful Tom Yum Seafood Soup!
