Tom Yum Kung
  • Tom Yum Kung
  • Exotic Whole Red Chilli in Brine 2.00 pcs
  • Exotic Tom Yum Paste 1.00 tbsp
  • Exotic Fish Sauce 2.00 tbsp
  • Water 0.80 litre
  • Lemongrass 1.00 stalk
  • Kaffir Lime Leaf 2.00 leafs
  • Prawns 4.00 prawns
  • Shallot 0.50 shallot
  • Galangal 10.00 slices
  • Coriander Leafs 10.00 leafs
  • Sugar 0.50 tbsp
  • Lime Juice 1.00 lime


  • Pour a bottle of water into a saucepot and boil it.
  • Put the kaffir lime leaves, lemongrass, dried chilli
    including of whole chilli from Exotic Food into the
    saucepot. Put the prawns after boiling.
  • Then, pour the sauce of Tom-Yum mix, put some shallot,
    and slice of galangal.
  • Pour 2 tablespoons of fish sauce, lime juice,
    and some of sugar. Left over the coriander leaves. Serve.
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