Matilda Mowll
Resepi Tomyam Udang Putih
Are you a seafood lover looking for a spicy and flavorful dish to tantalize your taste buds? Look no further than this delicious recipe for resepi tomyam udang putih!
Spicy and sour, this dish is a popular Thai soup that has made its way into the hearts and stomachs of Malaysians. This particular recipe features succulent white shrimp as the main protein, but feel free to substitute it with your favorite seafood.
Ingredients:
- 500g white shrimp, peeled and deveined
- 2 stalks lemongrass, bruised
- 4 kaffir lime leaves
- 4 dried red chilies, soaked in hot water
- 1 thumb-sized ginger, sliced
- 4 cloves garlic, minced
- 3 shallots, sliced
- 1 can straw mushrooms, drained
- 1 cup water
- 1 cup coconut milk
- 2 tbsp. fish sauce
- 2 tbsp. lime juice
- 1 tsp. sugar
- Handful of cilantro leaves, chopped
Instructions:
Step 1: In a pot over medium heat, add lemongrass, kaffir lime leaves, dried red chilies, ginger, garlic and shallots. Sauté until fragrant.
Step 2: Add shrimp and mushrooms to the pot and stir well.
Step 3: Pour in water and coconut milk, then fish sauce, lime juice and sugar. Bring to a boil and let it simmer for 5-7 minutes.
Step 4: Add cilantro leaves and give it a final stir.
Notes:
Feel free to adjust the amount of chili according to your own liking. For a milder version, remove the seeds before soaking them.
This recipe serves 4 people, so adjust the ingredients accordingly if you're feeding more or less.
Now that you have this delicious recipe for resepi tomyam udang putih, take your taste buds on a flavorful journey to Thailand and Malaysia. Enjoy!
