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Tom Yum Goong (Thai Spicy Shrimp Soup)

Tom Yum Goong (Thai Spicy Shrimp Soup) Here’s a step-by-step recipe for Tom Yum Goong (Thai Spicy Shrimp Soup) in English: Ingredients: 10 large shrimps, peeled and deveined (keep the heads and shells for flavor) 4 cups water 3 stalks lemongrass, cut into 2-inch pieces and lightly crushed 5-6 slices galangal 5-6 kaffir lime leaves, torn 200 grams mushrooms, sliced (e.g., straw mushrooms or button mushrooms) 2-3 Thai bird’s eye chilies, crushed (adjust to taste) 3 tablespoons fish sauce 2 tablespoons lime juice 2 teaspoons sugar 2-3 tablespoons Thai chili paste (Nam Prik Pao) ½ cup evaporated milk or coconut milk (optional, for creamy version) Fresh coriander leaves for garnish Instructions: Prepare the Broth In a pot, boil 4 cups of water. Add shrimp heads and shells for a rich flavor. Let it simmer for 5-7 minutes, then strain the broth to remove the shells. Return the broth to the pot. Infuse the Aromatics Add lemongrass, galangal, and kaffir lime leaves to the pot. Let them simmer f...
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How to Cook Rice

**How to Cook Rice**   1. **Rinse the Rice**      - Measure the desired amount of rice and place it in a bowl.      - Rinse the rice under cold water, gently swirling it with your hand, until the water becomes clear. Drain the water. 2. **Measure the Water**      - Use a 1:1.5 ratio of rice to water for white rice (e.g., 1 cup of rice to 1.5 cups of water).      - For brown rice, use a 1:2 ratio (e.g., 1 cup of rice to 2 cups of water).   3. **Cook the Rice**      - Transfer the rice and water to a pot with a lid.      - Place the pot on medium heat and bring it to a boil.   4. **Simmer the Rice**      - Once boiling, reduce the heat to low and cover the pot with a tight-fitting lid.      - Let the rice simmer for about 15-20 minutes (for white rice) or 40-45 minutes (for brown rice). Avoid lifting t...
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