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Ingredients Preparation Method
4 Spring Lemongrass Crushed and cut into smaller
sections
16 Pieces Shrimps Peeled and deveined, leaving
the tail intact
Water ---
2 Tablespoons “prik pao”
roasted chile in oil
---
8 Fresh Bird’s Eye Chilies ---
4 Tablespoon Fresh Lime Juice ---
4 Tablespoon Fish Sauce ---
FOR GARNISH
Coriander Leaves ---
Cooking Instructions
Note: Follow “Soup Cooking Menu” section for details operating procedure of the Variety Cooker.
1 Put the hot chicken stock, mushroom, tomato, kafr lime leaves, galangal and lemongrass in the
inner pot. Add water according to the level for [Soup] indicated in the inner pot, mix well.
Press the • [Soup] button to select the [Tom Yum Goong] submenu, close the lid and set
the cooking time to 30 minutes.
Press the • [Cook]/[OK] button to start the cooking program.
2 When the Variety Cooker beeps, put the shrimps in the inner pot and cook for 5 minutes.
3 When the Tom Yum Goong soup cooking process is nished, add the chili paste, fresh chilies,
lime juice and sh sauce and then stir well. Garnish with coriander levels before serving.
Perfect Tom Yum Goong Hints and Tips
Prepare all ingredients in advance of cooking. Put them close to the Variety Cooker before •
you begin.
Purchase lemongrass with rm stalks (not soft or rubbery, which means it’s too old) for •
perfect result.
Tom Yum Goong is a hot and sour Thai soup that is great as an appetizer or as a main dish •
when served with rice. Its robust fragrance is sure to tempt your tastebuds.
Mushroom and Chicken Sauce
Serving size: 4-6 persons
Preparation Time: 25 minutes
Total Cooking Time: 30 minutes
Ingredients Preparation Method
40g Butter ---
100g Onion Finely chopped
100g Red Bell Peppers Finely chopped
100g Green Bell Peppers Finely chopped
100g Smoked Bacon Finely diced
200g Mushroom Finely sliced