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How to prepare

  • Freshwater Prawns, medium sized 2 prawns
  • Vermicelli, soaked in water 150 g
  • Eryngii Mushroom 50 g
  • Coriander Root 2 pc
  • Crushed Shallots 3 pc
  • Galangal, cut into wedges 3 pc
  • Kaffir Lime Leaves 3 pc
  • Lemongrass Stalks, chopped into one-inch pieces and crushed 3 pc
  • Bird's Eye Chilli, crushed 10 pc
  • Pork Belly with Fatty Meat 3 pc
  • Garlic, crushed 3 clove

Tom yum seasoning sauce

  • Soup Stock 130 g
  • Main Sauce for Soup 2 tbsp
  • Chili Paste Oil 1 tbsp
  • Unsweetened Condensed Milk 70 g

Main sauce for soup, fixed formula

  1. How to prepare

    • Place the pork belly at the bottom of the pot followed by garlic, shallots, bird's eye chilies, coriander roots, galangal, lemongrass, kaffir lime leaves, eryngii mushrooms, vermicelli and prawns.
    • Place it on the stove and pour the prepared tom yum sauce, place the lid on the pot and heat it until all the ingredients are well cooked and dry. Set aside.
    • Garnish with coriander leaves and red and green chili, and the dish is ready to be served.
    • Tips: Add water if you prefer a mildly spicy taste.
  2. Tom yum seasoning sauce

    • Mix all ingredients and stir well.

     

  3. Main sauce for soup, fixed formula

    • Mix all ingredients and stir well.

     

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