Tom Yum with Grouper (Creamy Broth)

Name: Tom Yum with Grouper (Creamy Broth)
Ingredients: 3.5 oz grouper fillet (about 100 grams); 2 stalks lemongrass (cut into 2-inch pieces); 5 kaffir lime leaves; 4 slices galangal; 10 Thai bird’s eye chilies; 3 tablespoons lime juice; 3 tablespoons fish sauce; 1 teaspoon granulated sugar; 1 tablespoon Thai chili paste (nam prik pao); 1 cup whole milk (240 ml); 3 cups chicken or fish stock (720 ml); 1 stalk cilantro (chopped); 1 stalk culantro (chopped); 5 straw mushrooms (quartered)

ครัวเหมี๋ยวหง่าว @cook_5630509

Tom Yum with Grouper (Creamy Broth)

ครัวเหมี๋ยวหง่าว @cook_5630509

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Ingredients

3.5 ozgrouper fillet (about 100 grams)
2 stalkslemongrass (cut into 2-inch pieces)
5kaffir lime leaves
4 slicesgalangal
10Thai bird’s eye chilies
3 tablespoonslime juice
3 tablespoonsfish sauce
1 teaspoongranulated sugar
1 tablespoonThai chili paste (nam prik pao)
1 cupwhole milk (240 ml)
3 cupschicken or fish stock (720 ml)
1 stalkcilantro (chopped)
1 stalkculantro (chopped)
5straw mushrooms (quartered)

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Steps

1

Bring the stock to a boil. Add galangal, lemongrass, and kaffir lime leaves. Once boiling, add the grouper. Do not stir to avoid a fishy taste. Let the fish cook through.
2

When the fish is cooked, add fish sauce, sugar, lightly crushed chilies, chili paste, and milk. Turn off the heat, then add lime juice. Stir to combine and adjust seasoning to taste.
3

Transfer to a bowl and garnish with both types of chopped herbs.