Tom yum with shrimp and chili sea bass
The secret to the pit is the virtuoso plexus of flavors and the perfect freshness of the ingredients. This is a new variation - with shrimp and chili sea bass.…

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Thai salmon ceviche with papaya and avocado
INGREDIENTS avocado 120 g papaya 120 g salmon fillet 360 g cilantro 24 g chili pepper 4 g soya dongu 200 ml fish sauce 400 ml tabasco 40 ml lime…

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Thai Fried Rice with Seafood
I present to you the recipe for making Thai fried rice with seafood. The dish is simply incomparable in taste, I advise everyone to try it! Thai Fried Rice with…

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Tom Yam Kung

This famous Thai soup must have been tasted by every lover of spicy cuisine who has ever visited Thailand (or just a Thai restaurant). It is not difficult to make it at home – the only problem is to find all the necessary products. Although we learned how to make an adequate replacement …

INGREDIENTS
1.5 l chicken stock or water24 tiger prawns
300 g oyster mushroom
2 stalks of lemon sorghum
3–7 small red hot Thai chili
3 cm fresh galangal or ginger root
5–7 kaffir lime leaves or 2 lime zest
2 tbsp. l finished chili paste
5 tbsp. l fish sauce us pla
2 lime juice
a large handful of cilantro leaves
STEP-BY-STEP COOKING RECIPE
Step 1
If the prawns are frozen, thaw them in advance on the top shelf of the refrigerator in a colander set in a bowl. Peel the shrimp off the shells and heads, remove the intestinal vein.
Step 2
At the oyster mushroom, remove the hard legs, cut the hats in large pieces. Cut galangal or ginger into thin slices. Peel lemon sorghum from dried outer leaves, cut each stalk into 3 parts, lightly beat them off with a hammer to release aroma.
Step 3
In a saucepan, bring the broth or water to a boil, put oyster mushrooms, lemon sorghum, ginger, Kaffir lime leaves or zest and whole chili peppers. Bring to a boil again, lay the shrimp, cook for 3 minutes. Remove from heat.
Step 4
Add the chili paste (you can pre-dilute it with a small amount of broth), fish sauce and lime juice. Remove pieces of lemon sorghum and, if possible, slices of galangal. Serve immediately, very hot, sprinkled with cilantro leaves.

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