Step 1

wash 400 grams of chicken bones; put them in a casserole and boil them in cold water; skim off excess fat and foam; add 5 slices of ginger and cook for two hours as a broth base.

Step 2

wash 12 sea white shrimp and cut off two whiskers; the thorn on the head of the shrimp, the foot under the body, and cut the back of the shrimp, and pick out the sand line.

Step 3

wash 250 grams of straw mushrooms; cut off the stem with a knife, cut it in half, blanch it with boiling water and set aside.

Step 4

Cut small “lattices” evenly with a knife on the squid; But you can’t cut it off, then cut it into large slices and blanch it with boiling water, roll it up and remove it. I don’t think there is any trick to cutting squid rolls, but it requires a sharper knife and patience.

Step 5

galangal, lemongrass, lemon leaves; Sources of acid: lime; Source of spiciness: millet spicy;

Step 6

cut the root of citronella into slices with an oblique knife; Citronella has a very special fragrance; Lemon leaves are a type of herb that I love; When rubbed with your hands, it will give off a refreshing lemon flavor; There is no need to force this taste. Slice millet spicy, lime juice.

Step 7

The preparations are almost done; Make a pot on the stove, pour a small amount of oil after the pot is slightly hot; Cook in lemongrass slices and galangal slices and stir-fry.

Step 8

Stir-fry with three large spoons of “Zhuodian Tom Yum Gong Sauce”.

Step 9

Pour in chicken broth, halved cherry tomatoes, prawns, fish eggs.

Step 10

Add the lemon leaves rubbed by hand.

Step 11

Pour in the blanched straw mushrooms.

Step 12

Taste the soup after it boils; Use fish sauce to adjust the saltiness and add a spoonful of sugar to taste.

Step 13

Just add coconut milk before leaving the pot; put the cooked tom yum soup into the pot; Sprinkle some herbs on top

Step 14

Production