Thai street food menu

Sunday, January 8, 2017

Thai Fresh Mushroom Hot and sour soup menu (Tom-Yum-Hed)

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Ingredients of Thai Fresh Mushroom Hot and sour soup menu (Tom-Yum-Hed)

  • 1 1/2 kg. fresh mushrooms
  • 3 lemon grass stalks
  • 6 kaffir lime leaves
  • 3 coriander plants, roots removed
  • 12 hot chilies
  • 4 dried chilies
  • 5 lemons
  • 1/2 kg. grated coconut
  • 4 tbsp. fish sauce


Preparation of Thai Fresh Mushroom Hot and sour soup menu (Tom-Yum-Hed)

  1. Wash mush rooms if it large you can cut in half or in thirds.
  2. Wash lemon grass, sliced and crush. Tear kaffir lime leaves.
  3. Wash coriander and chop up coarsely.
  4. Just break hot chilies in a mortar. Roast dried chilies, then break into pieces.
  5. Mix 2 cups water with coconut, then squeeze out 3 cups coconut milk, and heat. 
  6. When boiling. ad lemon grass kaffir lime leaves, and mush rooms and add seasoning with fish sauce.
  7. When the mushrooms are done, remove from heat, and  add lemon juice, hot chilies, dried chilies.
  8. Dip into serving bowl and sprinkle with chopped corainder.