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Thai Shrimp Soup

Thai Shrimp Soup

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Thai Shrimp Soup Recipe of of 16-08-2017 [Updated on 27-08-2018]

The first time I ate there Thai shrimp soup (Tom yum kung) I was on my honeymoon in my beloved Thailand. During that trip I liked practically everything I tasted and in fact, on my return, I packed a suitcase filled only with local ingredients. Fortunately, it is now easier to find Asian products even here in Italy, there are specific shops, well-stocked supermarkets and, lastly, the world of the internet that allows a quick shipment.
So today I leave you this fabulous recipe, where i shrimp in coconut milk they will win you over and make you want to leave for this land. Let it bet?


How to make Thai Shrimp Soup

Clean your ingredients, peel the prawns (leaving the tail), cut the pepper into strips and the spring onion into slices.
Start blanching the shrimp in a pan with a small piece of chopped ginger for a few minutes.

In a saucepan, add the coconut milk with the broth and cook for 5 minutes without boiling.
Then add the pepper, drained bean sprouts, chopped chives, fish sauce and sugar.
Then mix.

When it starts to simmer, add the curry, mix and drop the noodles that will have to cook according to the times indicated on the package.

A few minutes before finishing cooking, transfer the prawns and ginger to the soup and mix gently.

Add more chives to your prawn soup and accompany it with the lime.

Video: Thai Shrimp Soup - Paleo Cooking with Nick Massie (July 2022).


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