Recipe of Speedy Thai Hot and sour (Tom Yam) Mackerel soup
Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I'm gonna show you how to prepare a distinctive dish, Easiest Way to Make Award-winning Thai Hot and sour (Tom Yam) Mackerel soup. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Thai Hot and sour (Tom Yam) Mackerel soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Thai Hot and sour (Tom Yam) Mackerel soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Thai Hot and sour (Tom Yam) Mackerel soup is 1 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Thai Hot and sour (Tom Yam) Mackerel soup estimated approx 30 min.
To get started with this recipe, we have to first prepare a few components. You can cook Thai Hot and sour (Tom Yam) Mackerel soup using 15 ingredients and 6 steps. Here is how you cook it.
Ingredients and spices that need to be Take to make Thai Hot and sour (Tom Yam) Mackerel soup:
- 3 Mackerel
- 80 g Shimeji mushroom
- 1 cup Water
- 1 tsp Knorr pork flavor seasoning
- 1 tsp Fish sauce
- Herbs
- 1/2 Galangal
- 2 Lemon grass, bottom part
- 3-5 Shallot
- 3-5 Thai Chilli
- 5 Kaffir lime leaves
- Seasoning sauce
- 4 tsp Lime juice
- 1 tsp Fish sauce
- 1 tsp Sugar
Steps to make Thai Hot and sour (Tom Yam) Mackerel soup
- Prepare all ingredients. Smash galangal, lemon grass and shallot with pestle and mortar.
- In a pot or a large saucepan, add water and turn on medium-high heat. Add Knorr pork flavor seasoning, and bring to boil. Add herbs except chili and kaffir lime leaves. Add mackerel. Cook and cover for 6-8 min. Avoid stirring. After it’s done, use the spoon or mesh spoon to skim excessive oil and small particle from the soup.
- Add Shimeji mushroom, 1 tsp fish sauce. Cook for 2 min until the mushroom becomes tender.
- Finally, add kaffir lime leaves and chili. And turn off the heat.
- Prepare seasoning sauce in a serving bowl.
- Transfer the soup to a serving bowl. Eat with warm steamed rice.
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