Without fail recipe ultimate 🧑🏽🍳🧑🏼🍳Thai Khao Tom Goong • Thai Rice Soup with Prawn |ThaiChef Food easy, yummy, practical.
Good Evening every body, at this time you get present recipe 🧑🏽🍳🧑🏼🍳Thai Khao Tom Goong • Thai Rice Soup with Prawn |ThaiChef Food with 13 ingredients and 3 steps. Below this is how to prepare, please pay attention carefully.
In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 13 ingredients and 3 stages of easy cooking 🧑🏽🍳🧑🏼🍳Thai Khao Tom Goong • Thai Rice Soup with Prawn |ThaiChef Food.
Ingredients all 🧑🏽🍳🧑🏼🍳Thai Khao Tom Goong • Thai Rice Soup with Prawn |ThaiChef Food
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Prepare : Cooked rice.
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Needed : cup. Water.
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Prepare : Soy sauce.
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Prepare : Fish sauce.
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Prepare : Ground White pepper.
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Needed : Salt.
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Needed : Prawn.
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Prepare : Chopped garlic.
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Prepare : Ginger.
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Prepare : Galangal.
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Needed : Coriander leave.
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Needed : Spring onion.
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Prepare : Vegetable oil.
If all ingredients 🧑🏽🍳🧑🏼🍳Thai Khao Tom Goong • Thai Rice Soup with Prawn |ThaiChef Food it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.
Step by Step Cooking 🧑🏽🍳🧑🏼🍳Thai Khao Tom Goong • Thai Rice Soup with Prawn |ThaiChef Food
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Chopped Garlic and Galangal and fry on low heat until starting turn color then remove • add crispy garlic and galangal oil for stock • add water and coriander root and bring it too boil • blanch prawn and transfer to cold water to keep it firm..
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Use prawn shell for stock (if don't have no problem) • Do not boil prawn shell too long stock will turn black • add cooked rice and seasoning with Salt + soy sauce + fish sauce and rock sugar • add prawn at last one • Done !😋.
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Before serve on top with coriander leaves and Spring onion + ginger + crispy garlic and galangal oil 😋😋😋.
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