Asian
Tom Yum
A spicy Thai soup with coconut milk and shrimp
Tempo30 min
Porzioni3
Calorie259 kcal
LivelloMedio
Ingredienti
- gamberetti300 g
- latte di cocco400 ml
- funghi shiitake150 g
- citronella2 gambi
- pasta di curry rosso1 cucchiaio
- salsa di pesce2 cucchiaio
- succo di lime2 cucchiaio
- coriandolo10 g
- zucchero1 cucchiaino
- brodo di pollo o di pesce600 ml
- galanga20 g
- foglie di lime kaffir4 pz
- peperoncino fresco1 pz
Istruzioni
1
Boil the broth; add lemongrass (bruised), galangal, and kaffir lime leaves.
2
Add coconut milk; cook for 5 minutes.
3
Slice the shiitake mushrooms; add to the soup.
4
Add peeled shrimp and curry paste; cook for 3–4 minutes.
5
Season with fish sauce, lime juice, and sugar.
6
Serve with coriander leaves and chili.
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