Tom Yum Kung Nam Khon was developed from the traditional recipe by adding chili paste or coconut milk in the soup for the smooth taste. This creamy soup is very popular nowadays.
The spices and herbal ingredients used in this soup such as galangal, lemongrass and kaffir limes leaves contain high level of antioxidants. Tom Yum Kung (Nam Khon) 100 g has total oxygen radical absorbance capacity (Total-ORAC) 17.55 mg Trolox equivalent.
Tom Yum Soup (Blue Elephant)
SKU: 04-BE-002
฿375.00Price
Preparation: (for 2 servings)
- 2 x 35 g. Tom Yam Soup paste
- Premium Fish Sauce
- Thai Dried Spices
- 200 g. Prawns (headless)
- 8-10 pcs Mushrooms
- 1 Tbsp. Lime Juice
- 1 Tomato, quartered (Optional)
Direction:
- Add 400ml of water to a sauce pot.
- Add the Thai Dried Spies and the Tom Yam Soup Paste. Bring to boil.
- Add the prawns and mushrooms and any other vegetables you're using.
- Season to taste with Thai Premium Fish Sauce and about 1 tsp. of sugar.
- Simmer until prawns and mushrooms are cooked through.
- Remove from the heat. Add 1/2 Tbsp lime juice, and serve hot.
If main course, can be served with Thai Jasmine Rice.
Allergen information : Contains xxxxxx