HANSA-FLEX Cook book

Typically Thailand!


Sour & Spicy Lemongrass Shrimp Suoup "Tom-Yum-Goong Nam-sai"

  1. Wash the shrimp, peel the shell and take out their bowels, split their back and remain their tails.
  2. Boil the chicken stock, add the lemon grass and fish sauce, when the chicken stock boiled add the shrimps wait until the shrimps changed to pink color do not stir, then add the lemon juice, tear kaffir lime leaves, Thai chilly peppers and mushroom wait until it boil again.

Serve it hot with the fire  hot pot soup bowl or fondue pot in order to make the soup always hot, garnish with the sliced cilantro, each person serve on their own.


To this meal we recommend ... a Cold Beer or a Whisky with ice.


Thaan-hi a-roy

Quantity Ingredients
600 g Shrimp
4-5 pieces Straw Mushroom (sliced) or Oyster Mushroom
6 cups Chicken Stock
5 tablespoons Fish Sauce
3-4 leaves Fresh Kaffir Lime Leave
13 seed Fresh Thai Chili Peppers or Bird Chilly
  (not too small chopped)
2-3 springs Fresh Cilantro or Chinese Parsley
3 tablespoons Lemon Juice or more (depending on taste)
2 stalks Fresh Lemon Grass
  trim of the very end of the root and smash