Tom Yum Goong in Coconut
Unilever Food Solutions Thailand
Recipe detail information Tom Yum Goong in Coconut
Yield
4 servings
Ingredients (4 servings) Amount
Measure
Name
20.00
prawns
Giant freshwater prawn (80 grams each)
10.00
g
Knorr Chicken Flavoured Broth - Base - 6 x 1.5 kg
12.00
tbsp
Tom yum sauce
120.00
g
Straw ushroom, cut in half
30.00
g
Galangal
30.00
g
Lemongrass
4.00
coconuts
Whole young coconut
4.00
leaves
Ripped kaffir lime leaves Parsley leaves for garnishing
10.00
tsp
Knorr Premium Fish Sauce - 3 x 4.5 kg
4.00
tbsp
Knorr Lime Seasoning Powder - 15 x 400 g
4.00
tsp
Knorr Rostip All In One Chicken Seasoning Powder - 10 x 800 g
1.00
tsp
Sugar
2.00
tbsp
Thai chilli jam
chilies
Pounded chili
16.00
1
© 2012 Unilever Food Solutions service.unileverfoodsolutions.com
28.09.2016
Unilever Food Solutions Thailand
Recipe detail information
Preparation How to make ready-made Tomyam sauce Mix Knorr Authentic fish sauce, Knorr Lime Seasoning, KNORR ROSTIP All-In-One Chicken Seasoning Powder, Sugar, Thai chilli jam, Pounded chili together
Directions 1. Boil clean water in a pot. Add Knorr Rostip Chicken Powder and stir until the powder dissolves. 2. Scoop the soup into a smaller pot. Add galangal, lemongrass, kaffir lime leaves and straw mushrooms. Once the water is boiling, add the ready-made Tomyam sauce and giant freshwater prawns. Once they are cooked, lower the flame. Add evaporated milk and taste. 3. Scoop into coconut cups. Prepare to serve.
Tips: Tips for garnishing For better presentation, serve the Tomyam Kung in a coconut of a right size which allows the prawns to be clearly displayed. This will make the dish look yummier.
2
© 2012 Unilever Food Solutions service.unileverfoodsolutions.com
28.09.2016
Recipe detail information Tom Yum Goong in Coconut
Yield
4 servings
Ingredients (4 servings) Amount
Measure
Name
20.00
prawns
Giant freshwater prawn (80 grams each)
10.00
g
Knorr Chicken Flavoured Broth - Base - 6 x 1.5 kg
12.00
tbsp
Tom yum sauce
120.00
g
Straw ushroom, cut in half
30.00
g
Galangal
30.00
g
Lemongrass
4.00
coconuts
Whole young coconut
4.00
leaves
Ripped kaffir lime leaves Parsley leaves for garnishing
10.00
tsp
Knorr Premium Fish Sauce - 3 x 4.5 kg
4.00
tbsp
Knorr Lime Seasoning Powder - 15 x 400 g
4.00
tsp
Knorr Rostip All In One Chicken Seasoning Powder - 10 x 800 g
1.00
tsp
Sugar
2.00
tbsp
Thai chilli jam
chilies
Pounded chili
16.00
1
© 2012 Unilever Food Solutions service.unileverfoodsolutions.com
28.09.2016
Unilever Food Solutions Thailand
Recipe detail information
Preparation How to make ready-made Tomyam sauce Mix Knorr Authentic fish sauce, Knorr Lime Seasoning, KNORR ROSTIP All-In-One Chicken Seasoning Powder, Sugar, Thai chilli jam, Pounded chili together
Directions 1. Boil clean water in a pot. Add Knorr Rostip Chicken Powder and stir until the powder dissolves. 2. Scoop the soup into a smaller pot. Add galangal, lemongrass, kaffir lime leaves and straw mushrooms. Once the water is boiling, add the ready-made Tomyam sauce and giant freshwater prawns. Once they are cooked, lower the flame. Add evaporated milk and taste. 3. Scoop into coconut cups. Prepare to serve.
Tips: Tips for garnishing For better presentation, serve the Tomyam Kung in a coconut of a right size which allows the prawns to be clearly displayed. This will make the dish look yummier.
2
© 2012 Unilever Food Solutions service.unileverfoodsolutions.com
28.09.2016
