Health benefits
Straw mushrooms: maintain healthy skin and mucous membranes
Mung bean sprouts: low in protein
Tomatoes: produce fluid and quench thirst
Ingredients
Bighead fish ( 500g ) | Straw mushroom ( 40g ) |
| Mung bean sprouts ( 40g ) | Lemongrass ( 80g ) |
Lemon leaves ( 4g ) | Tomatoes ( 5 ) |
Tom Yum Sauce ( 50g ) | Chicken soup ( 400g ) |
Evaporated milk ( 20g ) | Fish sauce ( 1 tablespoon ) |
small red pepper ( 2 pieces ) | Oil ( appropriate amount ) |
Cooking wine (appropriate amount) | Cornstarch ( appropriate amount ) |
Salt ( Adequate amount ) | Pepper ( Adequate amount ) |
How to make Tom Yum Fish Soup
1. Put the big head fish slices into a bowl and add appropriate amount of Stir oil, cooking wine, cornstarch, salt and pepper evenly
2.Go to Chinese cabbage Stems, cut into sections; remove stems from tomatoes and cut into pieces; cut straw mushrooms in half
3.Crack the lemongrass, pour chicken soup into the pot and add appropriate amount of water
4.Add lemongrass and lemon leaves, bring to a boil and pick them up
5.Go Add Chinese cabbage, straw mushrooms, tomatoes, mung bean sprouts, tom yum paste, fish sauce, and evaporated milk to the soup, and bring to a boil
6.Add the fish fillets and cook for 7~10 minutes.Remove and add some small red peppers
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