Tom Yum With Tilapia And Holy Basil Recipe by ครัว กินกันตาย by Relax
Tom Yum with Tilapia and Holy Basil Cooking Instructions 40 minutes 1 Clean the fish with salt and rinse with clean water 2-3 times. Bring water to a boil and add galangal, lemongrass, kaffir lime leaves, shallots, and salt. 2 Wait until the water is boiling vigorously, then add the fish. **Add the fish when the water is boiling and let it cook without stirring to prevent a fishy smell and keep the fish pieces intact. 3 Once the water boils again, skim off any foam. Add the tomato, fish sauce, and tamarind paste. Continue to simmer the fish for a while, then add the roasted and pounded chilies. **You can also add the tomato, fish sauce, and tamarind before adding the fish. 4 Add the green onions, cilantro, and holy basil, then turn off the heat. 5 Ready to serve. **If you like it spicier, add lime juice and crushed bird's eye chilies as desired, or adjust the flavor during the cooking process. 1 Clean the fish with salt and rinse with clean water 2-3 times. Bring water to a boil and add galangal, lemongrass, kaffir lime leaves, shallots, and salt. 1 Clean the fish with salt and rinse with clean water 2-3 times. Bring water to a boil and add galangal, lemongrass, kaffir lime leaves, shallots, and salt. 2 Wait until the water is boiling vigorously, then add the fish. **Add the fish when the water is boiling and let it cook without stirring to prevent a fishy smell and keep the fish pieces intact. 2 Wait until the water is boiling vigorously, then add the fish. **Add the fish when the water is boiling and let it cook without stirring to prevent a fishy smell and keep the fish pieces intact. 3 Once the water boils again, skim off any foam. Add the tomato, fish sauce, and tamarind paste. Continue to simmer the fish for a while, then add the roasted and pounded chilies. **You can also add the tomato, fish sauce, and tamarind before adding the fish. 3 Once the water boils again, skim off any foam. Add the tomato, fish sauce, and tamarind paste. Continue to simmer the fish for a while, then add the roasted and pounded chilies. **You can also add the tomato, fish sauce, and tamarind before adding the fish. 4 Add the green onions, cilantro, and holy basil, then turn off the heat. 4 Add the green onions, cilantro, and holy basil, then turn off the heat. 5 Ready to serve. **If you like it spicier, add lime juice and crushed bird's eye chilies as desired, or adjust the flavor during the cooking process. 5 Ready to serve. **If you like it spicier, add lime juice and crushed bird's eye chilies as desired, or adjust the flavor during the cooking process. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Gnocchi chickpea soup Best Baked Macaroni and Cheese 2 *Egg Free* Asian Inspired Hot Sauce Cream Cheese Pound Cake w/Lemon Glaze Veg okonomiyaki Gnocchi chickpea soup Best Baked Macaroni and Cheese 2 *Egg Free* Asian Inspired Hot Sauce Cream Cheese Pound Cake w/Lemon Glaze Veg okonomiyaki Low Carb (Keto - Friendly) Chicken Lasagna without Noodles Pasta Lamb Shanks Milo Banana shake Late night Sandwich Tres leche Cherry pie in a cup Overnight banana walnuts oats Vermicelli Upma Curry Beef Quick & easy Chicken Pulao Low Carb (Keto - Friendly) Chicken Lasagna without Noodles Pasta Lamb Shanks Milo Banana shake Late night Sandwich Tres leche Cherry pie in a cup Overnight banana walnuts oats Vermicelli Upma Curry Beef Quick & easy Chicken Pulao