Tom Yum Kung

Main Ingredient
Shrimp	500 g.
Rice straw mushroom	600 g.
Chilli paste	150 g.
Soup stock	2,500 g.
Citric acid	10 g.
Salt	15 g.
Fish sauce	100 g.
Sugar	20 g.
Lime juice	15 g.
Hot chilli	10 g.

Chilli paste Ingredient
Dried Chilli	10 g.
Lemon grass	40 g.
Shallots	40 g.
Galangal	10 g.
Kaffir lime leaves	5 g.
Vegetable oil	100 g.

* 30 grams = 1oz. , 1kilogram = 2.24 lbs.


Cooking Method
Chilli paste cooking

• Roast the chilli paste mixture and pound until ground then fry with oil and take aside.

• Peel the shrimp except its tail
• Peel the mushroom, divide by two
• Heat the soup stock and mix with all seasonings until boiling, add shrimps and mushroom and boil until done
• Add the chilli paste to favorite taste

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Thai food introduction

Thai food is internationally famous. Whether chilli-hot or comparatively blands, harmony is the guiding principle behind each dish. Thai cuisine is essentially a marriage of centuries-old Eastern and Western influences harmoniously combined into something uniquely Thai. The characteristics of Thai food depend on who cooks it, for whom it is cooked, for what occasion, and where it is cooked to suit all palates.
Originally, Thai cooking reflected the characteristics of a waterborne lifestyle. Aquatic animals, plants and herbs were major ingredients. Large chunks of meat were eschewed. Subsequent influences introduced the use of sizeable chunks to Thai cooking.


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