DAY 5
TOM YUM KUNG
"I'm excited to be part of this project and proud to share a traditional Thai recipe. Cooking is my passion because it allows me to focus on the process and the flavors, which I find to be a great way to relax. I owe much of my success to my mother, who taught me how to cook when I was young and always gave feedback on the taste of the food. She has also been involved in publishing this recipe and organizing the photo shoot for this project." says Kannika from Freudenberg Home and Cleaning Solutions in Thailand.
Ingredients:
- shrimp or prawn (this recipe uses 10 shrimp)
- straw mushrooms (cut in half)
- bird's eye chilies
- kaffir lime leaves
- galangal (sliced and crushed to release the aroma)
- lemongrass (cut into pieces and crushed to release the scent)
- shallots (crushed to release the scent)
- tomatoes
- soup or water (1000 ml)
Seasonings
- 3 teaspoons of chili paste
- 2 lemons
- 1/2 cup of coconut milk or evaporated milk
- 1/2 tablespoon of sugar
- 1 tablespoon of fish sauce
- a pinch of salt
Garnish
- coriander
- cilantro
Instructions:
Peel the shrimp, remove the black veins, and wash them thoroughly.
Bring the soup to a boil and add all the ingredients. Once it boils again, add the prepared shrimp and straw mushrooms.
Bring it to a boil one more time, then turn off the heat. Add all the seasonings and adjust the flavor to your liking.
Serve in a bowl and garnish with chopped coriander and cilantro.