In Thailand, Tom Yum Kung Soup is everywhere. You won't walk in a restaurant in without seeing Tom Yum Kung Soup in the menu. With its lean, flavorful taste, it really gives your taste bud an adventure. Usually paired with protein like seafood, it's hearty, healthy, and delicious. This recipe, powered by Food Party Electric Smokeless Grill and Hotpot, is easy, healthy and can take you back to Thailand immediately.
Tom Yum means spicy and sour. Kung means shrimp or prawns. Sometimes people replace the shrimp with chicken, beef or even tofu. Today we're making vegetarian and non vegetarian Tom Yum Kung Soup Hotpot with some Thai BBQ. Let's take a look at the ingredients. All ingredients can be easily found in your local Asian market.
- Whole Shrimp – the head and the tail are the essence to bring out the tastes of the shrimp, so don't leave them out.
- Tom Yum Kung Paste - this is the most important part of the soup base. It could easily be found in a local Asian market. It's made with shrimps, Thai spices, basically all ingredients mentioned here but in a condensed version. So a tablespoon of it could save you from cooking a soup for hours.
- Thai Coconut Milk
- Kaffir Lime Leaves
- Lemon Grass
- Thai Chilis
- Fish Sauce – The sauce of Thai cuisine!
- Mushrooms at your choice
- Tofu at your choice
- Lime Juice
- Green Leafy Lettuce
How to Make it with Food Party 2 in 1 Electric Smokeless Grill and Hotpot - an easy recipe
1. Turn on Food Party hotpot, stir fry the Tom Yum Kung paste with galangal and lemongrass for a few seconds until the flavor comes out
2. Pour in water, close the lid, and bring it to boil.
3. After it boils, pour in the coconut milk, crushed Kaffir Lime Leaves, Thai chilis, and fish sauce. Let it boil for 3 minutes to release all the flavors.
4. Then, put in the ingredients you would love to eat, be it prawns, beef, tofu, geens, fishballs. Serve after it boils again.
5. Turn on Food Party BBQ, and grill then prawns meanwhile.