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Spicy Coconut Soup with Beef (Tom Kha Nuer Nong Noom)

       By: Chef Ti  

Recipe Detail :

Spicy Coconut Soup with Beef (Tom Kha Nuer Nong Noom) - When you thinking of Tom - Kha, many people think to sweet clear soup with mushrooms and chicken bones… So today let’s serve yourself at home with mellow and perfectly taste in coconut cup.

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Spicy Coconut Soup with Beef (Tom Kha Nuer Nong Noom) - When you thinking of Tom - Kha, many people think to sweet clear soup with mushrooms and chicken bones… So today let’s serve yourself at home with mellow and perfectly taste in coconut cup.

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For 1-2 person
Cooking time: 3 minutes (stew 3 hours)

1. 350 grams Beef silver shank
2. 1 Sliced ginger
3. 1 Lemon grass
4. 5 Kaffir lime leaf
5. 1 Young coconut 
6. 4 cups Coconut
7. 2 Tbsp. Fish sauce
8. 3 Tbsp. Lime juice
9. 5-10 Chilies
10. 1/2 cup Coconut juice

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1. Divide coconut milk into 2 cups for simmering over medium heat about 2-3 hours. Then add pounded galangal, lemon grass. You can add water if it’s too dry out. Set aside.
2. Put remaining coconut milk into the pot over medium heat until boiling. Then add galangal and lemongrass. Season beef with fish sauce, lime juice and kaffir lime leaves before turn off the stove.
3. You can drop roasted chili paste. Do not boil too long because coconut milk will split the oil out (you can add more coconut milk if it’s split the oil out)

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รายการที่1-12 จาก 12
รายการที่1-12 จาก 12

Spicy Coconut Soup with Beef (Tom Kha Nuer Nong Noom)



Spicy Coconut Soup with Beef (Tom Kha Nuer Nong Noom) - When you thinking of Tom-Kha, many people think to sweet clear soup with mushrooms and chicken bones… So today let’s serve yourself at home with mellow and perfectly taste in coconut cup.

Ingredient of Spicy Coconut Soup with Beef (Tom Kha Nuer Nong Noom)

1. 350 grams Beef silver shank
2. 1 Sliced ginger
3. 1 Lemon grass
4. 5 Kaffir lime leaf
5. 1 Young coconut
6. 4 cups Coconut
7. 2 Tbsp. Fish sauce
8. 3 Tbsp. Lime juice
9. 5-10 Chilies
10. 1/2 cup Coconut juice

How to Cook Spicy Coconut Soup with Beef (Tom Kha Nuer Nong Noom)

1. Divide coconut milk into 2 cups for simmering over medium heat about 2-3 hours. Then add pounded galangal, lemon grass. You can add water if it’s too dry out. Set aside.
2. Put remaining coconut milk into the pot over medium heat until boiling. Then add galangal and lemongrass. Season beef with fish sauce, lime juice and kaffir lime leaves before turn off the stove.
3. You can drop roasted chili paste. Do not boil too long because coconut milk will split the oil out (you can add more coconut milk if it’s split the oil out)

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Post Date     30/09/2013 เวลา 17:33:46 ( 1421 Day ago.)
Edit Date      02/10/2013 เวลา 10:28:01 ( 1419 Day ago.)

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