Tom Yum bumbu Lobo Shrimp tom yum or tom yum goong must be one of the best know Thai dishes abroad. It's a subtle blend of hot and sour with citrus overtones derived from lime juice and kaffir lime Tom yum gai is my favoite lunch order at Thai restaurants. I've made it from scratch before but that is very cumbersome.

Bahan Membuat Tom Yum bumbu Lobo

10 butir bakso salmon.
10 butir bakso keju.
10 butir fish tofu (potong 2 karena kebesaran buatku).
15 buah chikuwa.
1 buah tofu jepang (potong sesuai selera).
2 bungkus bumbu tom yum merk lobo.
2 buah jeruk nipis, peras.
5 lembar daun jeruk.
1,5 liter air.
Secukupnya Gula pasir.

Langkah Memasak Tom Yum bumbu Lobo

Cuci bersih bakso bakso dan tofu, sisihkan.
Dalam panci masukkan 1,5 liter air, rebus sampai mendidih, kemudian masukkan bumbu lobo masak sampai bumbu larut dalam air, lalu masukkan air jeruk nipis, daun jeruk dan gula, koreksi rasa..
Kemudian masukkan bakso dan tofu, aduk sesekali agar tofu tidak hancur, jika bakso sudah naik naik muncul muncul, sudah matang, sajikan hangat..

Tom yum has its origin in Thailand. The words "tom yam" are derived from two Thai words. In this Thai tom yum soup recipe (ต้มยำกุ้ง) This recipe is for local Thai street food style tom yum soup - it's not the fancy kind - but follow this recipe for the authentic taste you'll find in Thailand. I've used some of my Lobo (thai brand) paste and combined all above ingredients! Didihkan kaldu udang dalam panci, tambahkan bumbu tom yum, serai, daun jeruk, lengkuas sampai tercium bau harum sambil sesekali di aduk,angkat, saring.

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