Tom Yum Omelett
Tom Yum Omelett is very suitable for the menu at the end of the month. Has anyone ever heard of it? Creative menu, mix but delicious. Let’s see the ingredients and how to make it.
ingredient
| egg | 2 | bubble |
| Golden needle mushrooms, fresh shiitake mushrooms, straw mushrooms and fresh champignon mushrooms, combined | 100 | gram |
| Old galangal, sliced into glasses, dented enough | 3 – 4 | glasses |
| lemongrass, sliced | 1 | plant |
| torn kaffir lime leaves | 3 | blade |
| small onion | 2 | head |
| condensed milk | 1/2 | Bowl |
| Chili Paste | 2 | tablespoon |
| lemon juice | 3 | tablespoon |
| fish sauce | 2 | tablespoon |
| chicken broth | 1/2 | Bowl |
| crushed red chilli | as you like | |
| Vegetable oil for frying | ||
| Coriander leaves for decoration |
Instructions of Tom yum omelett
- Crack the eggs into a bowl, beat them together, then heat the pan with oil over medium heat. Fry the eggs until golden brown on both sides. Scoop up and set aside to drain the oil. Then cut into pieces as you like and put in a serving bowl.
- Bring the chicken broth to a boil over medium heat, add galangal, lemongrass, kaffir lime leaves and small onions and boil for a few minutes. Then add the mushrooms and continue to cook until cooked.
- Gradually add the condensed milk. wait for it to boil again Then add chili paste Season with fish sauce, turn off the stove, add lemon juice and red chilli, stir well.
- Scoop Tom Yum into the prepared omelette bowl. Garnish with coriander leaves to be beautiful. Eat with hot steamed rice
