ต้มยำกุ้ง ~~ Tom Yum Kung - Sopa tailandesa com camarao

ต้มยำกุ้งน้ำข้น

เครื่องปรุง
- กุ้งสด 15 ตัว
- เห็ดฟาง ตามชอบ
- น้ำมะนาว 2-3 ลูก
- พริกขี้หนูบุบ 15 เม็ด
- หอมแดง 3-4 หัว
- ตะไคร้ 2 ต้น
- ข่าแก่ 5 แว่น
- ใบมะกรูด 4-5 ใบ
- รากผักชี 2 ราก
- ผักชี 2 ต้น
- มะเขือเทศ 1 ลูก หรือจะไม่ใส่ก็ได้
- น้ำพริกเผา ตามชอบ
- น้ำปลา ตามชอบ
- น้ำข้นจืด ตามชอบ
- น้ำปลา ตามชอบ
- น้ำตาลปี๊บ ตามชอบ

วิธีทำ
1. ล้างกุ้ง ปอกเปลือก
2. หอมแดง ปอกเปลือกออกล้างให้สะอาด เอาสากบุบ
3. ตะไคร้ ล้างให้สะอาด หั่นเฉียง เอาสากบุบ
4. ข่า ปอกเปลือกออก หั่วแว่นบาง
5. รากผักชี บุบ
6. ล้างใบมะกรูดให้สะอาด เอาแกนกลางออก
7. บีบมะนาวใส่ถ้วยไว้ ผสมพริกลงไป
8. ถ้วยอีกใบ ผวมน้ำพริกเผาและนม กะเอาไม่ให้น้ำพริกเผาเป็นก้อน
9. ตั้งน้ำ ไฟแรง จนน้ำเดือดพล่าน ใส่หอมแดง รากผักชี ข่า
10. น้ำเดือดมาก ใส่กุ้ง เห็ด มะเขือเทศ
11. ใส่ตะไคร้ ใบมะกรูด
12. ใส่น้ำพริกเผาและนมที่เตรียมไว้
13. ใส่น้ำมะนาวและพริกขึ้นหนูที่เตรียมไว้
14. ชิมรส เติมน้ำปลา น้ำตาลปี๊บ
15. โรยผักชี

Tom Yum Kung (Sour Thai soup with shrimp)

Ingredients
- 15 shrimps (can change to chicken, fish or seafood if you want)
- Straw mushroom, the quantity depends on you. Can be replaced with “champignon” (in this soup we don’t use black mushroom)
- 2-3 limes
- 15 bird–chili or bird's eye chili (Prik ki nu in Thai)
- 3-4 shallots
- 2 stalks of lemongrass
- 5 pieces of galingale
- 4-5 kaffir lime leaves
- 2 coriander roots
- 2 coriander bunches
- 1 tomato (optional)
- 2-3 tables spoons roasted chili paste (depends on your taste)
- 2-3 tables spoons fish sauce (Nam pla in Thai) (depends on your taste)
- 2-3 tables spoons of evaporate milk (depends on your taste)
- 1-2 tables spoons palm sugar (depends on your taste)

How to cook
1. Wash the shrimp and peel it (if use fish or chicken, debone it)
2. Peel the shallots, wash and pound lightly
3. Wash the lemongrass, peel the skin outside, cut 1 inch pieces and lightly pound 2 stalks
4. Peel galingale and cut 1 inch pieces
5. Lightly pounded the coriander roots
6. Wash the Kaffir lime leaves and remove the hard part in the center
7. Cut the mushrooms in half
8. Cut the tomato in small pieces
9. Bring the water to a boil
10. Add the shallots, coriander roots and galingale
16. Wait for the water boil again and the smell of the herbs starts to emerge. Add the shrimp (make sure that before you put the shrimp the water is really boiling, otherwise the soup will smell like fish (or meat)
17. Place the mushrooms and tomato
18. Add the lemongrass and kaffir lime leaves
19. From this point, speed it’s very important. If cook for too long the shrimp (or chicken) will be too hard
20. Add the chili paste, evaporated milk and lime and stir until it mix well. After that add the bird chilies
21. Taste it and then add the fish sauce and palm sugar
22. Add the coriander bunches

And it’s ready to serve

Sprinkle the coriander leaves and serve while hot. Serve with fragrant jasmine rice.
This soup taste willl go well with Thai omelet
Bon Appetit!

Tom Yum Kung (Sopa tailandesa com camarão)

Ingredientes
- 15 camarões (pode usar galinha, peixe)
- Cogumelos palha, a quantidade depende de cada pessoa. Pode ser substituído por “champignon” (nesta sopa não se deve usar cogumelos pretos)
- 2-3 limas
- 15 piripiris olho de passaro (Prik ki nu em tailandês)
- 3-4 chalotas
- 2 ramos de erva-cidreira (lemongrass)
- 5 bocados de galanga
- 4-5 folhas de combava (kaffir leaves)
- 2 raízes de salsa
- 2 ramos de salsa
- 1 tomate (opcional)
- 2-3 colheres de sopa de pasta de piripíri tostados (depende do gosto de cada pessoa)
- 2-3 colheres de sopa de molho de peixe (Nam pla em tailandês) (depende do gosto de cada pessoa)
- 2-3 colheres de sopa de leite evaporado (depende do gosto de cada pessoa)
- 1-2 colheres de sopa de açúcar de palma (depende do gosto de cada pessoa)

Como preparar
1. Lave os camarões e descasque-os (se usar peixe ou galinha, desosse)
2. Descasque as chalotas, lave e esmague-as ligeiramente
3. Lave a erva-cidreira, descasque as primeiras camadas, corte em pedaços de 1 polegada. Esmague ligeiramente dois caules
4. Descasque a galanga e corte em pedaços de 1 polegada
5. Esmague ligeiramente as raízes de salsa
6. Lave as folhas de combava e retire a parte central
7. Corte os cogumelos ao meio
8. Corte o tomate em pedaços
9. Ferva água
10. Adicione as chalotas, as raízes de salsa e a galanga
11. Espera que a água volte a ferver e comece a emanar um cheiro aromático. Adicione o camarão (tenha em atenção que a água está a ferver bem porque, se não estiver, a sopa vai ficar com cheiro intenso a peixe (ou galinha))
12. Junte os cogumelos e o tomate
13. Adicione a erva-cidreira e as folhas de combava
14. A partir daqui rapidez é muito importante. Se cozinhar por muito tempo o camarão (ou galinha) ficará muito duro
15. Adicione a pasta de piripíri, o leite evaporado e o sumo das limas e mexa muito bem. Junte os piripíris olho de passaro
16. Prove e junte o molho de peixe e açúcar de palma a gosto
17. Adicione os ramos de salsa

Está pronto a servir
Decore com salsa picada e sirva quente. Acompanhe com arroz jasmim.
Esta sopa fica bem também com omeleta tailandesa

Bom Apetite!