Tom Yin Gong soup is a characteristic sour and spicy soup in Thailand and Laos, Tom Yin is sour and spicy meaning, Gong is the meaning of shrimp, translated is actually sour and spicy shrimp soup, the main ingredients of this soup are lemon leaves, lemongrass, shrimp, nan ginger, etc., Tom Yin Gong soup is very common in Thailand, large and small restaurants ordinary people drink this soup, thus becoming a representative of Thai cuisine, at the same time he is also in other Southeast Asian countries, such as Malaysia, Singapore Indonesia is a very popular dish, many friends ask tom Yin Gong how to do, so the classic Thai cuisine representative, It's time to share that Thais have different preferences for the cooking method of Tom Yin Gong, the most basic ingredient is Tom Yin Gong sauce, some people will add coconut milk, some people add flower milk, and some people add both, or neither of the Qing Dong Gong soup.
The soul of Tom Yin Gong soup is shrimp head, shrimp shell, I see that many people like to put a lot of seafood ingredients when cooking Tom Yin Gong, in fact, it will affect the taste of this signature Thai dish, but also increase the cost, so only put shrimp This main ingredient on the line, the taste is just right, do not have to add icing on the cake is the most perfect.
The most important thing about Tom Yin Gong soup is Tom Yin Gong sauce, many shopping malls can sell Tom Yin Gong sauce, very cheap, in addition to cooking soup, Tom Yin Gong sauce can also be mixed with noodles to eat, but also very delicious, a material can be used for two purposes.
Thai Tom Yin Gong soup is prepared as follows
1: Wash the mushrooms and change the knife to water, shrimp to shrimp line shrimp shell head do not go. Rinse off with clean water.
2) Wrap lemongrass, chili pepper, ginger, lemon leaves, wrap in a spice packet and add some shrimp skin.
3) Add water to the pot, put in the material package, when the water is boiling, add the Tom Yin Gong soup sauce,
4) Seasoning, add fish sauce, lemon juice, chicken essence, MSG fish sauce is salty,
5) Take out the ingredients and add the prepared ingredients mushrooms, shrimp, tomato, add some chopped lemon leaves, lemongrass ginger.
6) Turn off the heat, add coconut milk or flower milk and stir well, garnish with parsley, drizzle with red oil and remove from the pan
Cooking skills
1, shrimp can also not be shelled.
2, If you like a little more sour and spicy, you can put more lemon juice, tomato, millet spicy.
3, the good Tom Yin Gong soup can also add small dumplings, small wontons like that to eat, sour and very appetizing.
4, Tom Yin Gong soup sauce can be bought in supermarkets or online.
5, coconut milk must be turned off the heat after putting, if the temperature is too high, it will affect the color of the soup.
Nutritional benefits
1, Thai people believe that Tom Yin Gong soup has a very good health effect, there have been studies show that people who often drink Tom Yin Gong soup, the chance of cancer is much lower than those who do not drink.
2. Tom Yin Gong soup can inhibit the growth of tumors in the digestive tract.
3. Lemongrass can help the stomach and intestines expel excess gas.
4. Lemon leaves can relieve cough and relieve stomach pain.
5. Red pepper has a good health care effect on the respiratory system, blood circulation and heart.
6, Tom Yin Gong soup also has a moisture repellent effect.
Dishes special
1, Tom Yin Gong soup, known as Thailand's national soup, in Thailand is very common, large and small restaurants, ordinary people often drink this soup, the other day in the World Expo Thai Pavilion also saw that there are selling Tom Yin Gong soup, worthy of being a representative of Thai cuisine, sour and spicy things in China is also quite popular, the north has sour and spicy soup, south has sour and spicy powder, but the sour and spicy of Chinese soup is with pepper or pepper and vinegar out, and the sour and spicy taste in Thai soup, but with chili pepper and lemon juice and many spices mixed out. This also has a lot of room for the soup to be full of flavor, but the delicate taste is a hundred flavors around the tongue.