Spicy lovers out there? I just made a Tom Yum Goong with sous vide shrimps. Do you want some?😋 I used ∙ chicken stock - you can you shrimp heads to make shrimp stock ∙ lemongrass - peel the first layer and squish them to reveal more flavor ∙ galangal - just chop in circles ∙ kaffir lime leaves - twist and tear for more flavor ∙ chilli peppers - I get rid off the seeds cause I’m a spicy coward:)) Water helps not to sting your hands ∙ shiitake mushrooms (better fresh, but you can use dry that you’ll resurrect with warm water for 30 mins) ∙ cherry tomatoes ∙ shrimps - sous vide them for 9min at 158F/70C and added to the finished soup ∙ chilli paste 3 tbsp ∙ fish sauce 3 tbsp ∙ lime juice - use room temp and massage them to get more lime juice ∙ chopped cilantro I also used coconut cream to calm the spiciness a little and jasmine rice as a side. . Asian friends help me here, tell me if I’m doing smth wrong! . #sousvide #sousvideprawns #sousvideshrimps #tomyum #tomyumgoong #ต้มยำกุ้ง #sousvidecooking #anovafoodnerd #food #foodie #cooking #modernistcuisine #buzzfeedfood #buzzfeast #umami #tasty #deliciousfood #thisissousvide #iamsousvider #f52snack #f52food #food52 #forkyeah #foodpics #foodphoto #foodphotography #foodporn