How to Make Appetizing Tom yum vermicelli

Cooking is a form of art and there are many different sorts of cooking that you might find out. You can come to be a chef or you can just try to master the art of cooking excellent meals within your house. Many work in the work environment employ chefs, prep-cooks as well as managers that additionally look after chefs. We hope this Tom yum vermicelli recipe can help make you a much better cook.

Tom Yum soup (Tom Yum Goong) - everybody's favourite Thai soup is easy to make and just as amazing as you get in Thailand! Choose clear OR Creamy Tom Yum! vermicelli, egg, tom yum paste, lime juice. What I love most about tom yum goong (ต้มยำกุ้ง) is the flavors of lemongrass, galangal, kaffir lime leaves, fresh Thai chilies, and fresh lime juice, that all combine to create a healthy and soothing broth.

Use tomato.
You need lemongrass.
Prepare kaffir lime leaf.
Prepare clams.
You need to prepare prawns.
Use blue ginger.
You need straw mushroom.
Provide tofu.
You need Prawn head and shells.
Provide onion.
You need Fish sauce.
You need Salt.
Prepare chilli (preferably chilli padi).
Provide lime.
Provide Tom yum paste.
You need roll of Vermicelli.

Short Tips:

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Remove prawn shells and head and saute it in a pot with chopped onions and garlic..
After onions turn transclucent, pour in chicken stock and simmer for 30 minutes..
Remove the residue and add in lime leaves, chopped lemongrass and blue ginger..
Let the soup simmer for another half an hour. Remove the lime leaf on the 15 min mark to prevent bitterness from forming..
Add in Vermicelli, clams, tofu, straw mushrooms and chopped chilli into the soup. Add in 2 spoons of tom yum paste and let it cook..
Add in the prawns last and cook for 4 minutes till it's done. Spray fish sauce into the pot (2 circular rounds), season with salt to your taste..
Serve with additional chopped lime leaf and lime for the extra fresh feel. Squeeze the lime into the broth before serving..

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