Philips HD4779 Manual Do Utilizador

60 EN

Ingredients

Preparation Method

4 Spring Lemongrass

Crushed and cut into smaller 

sections

16 Pieces Shrimps

Peeled and deveined, leaving 

the tail intact

Water

---

2 Tablespoons “prik pao” 

roasted chile in oil

---

8 Fresh Bird’s Eye Chilies

---

4 Tablespoon Fresh Lime Juice ---

4 Tablespoon Fish Sauce

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FOR GARNISH

Coriander Leaves

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Cooking Instructions
Note: Follow “Soup Cooking Menu” section for details operating procedure of the Variety Cooker.

1

  Put the hot chicken stock, mushroom, tomato, kaffir lime leaves, galangal and lemongrass in the 

inner pot. Add water according to the level for [Soup] indicated in the inner pot, mix well.

Press the 

• 

[Soup] button to select the [Tom Yum Goong] submenu, close the lid and set 

the cooking time to 30 minutes.

Press the 

• 

[Cook]/[OK] button to start the cooking program.

2

  When the Variety Cooker beeps, put the shrimps in the inner pot and cook for 5 minutes.

3

  When the Tom Yum Goong soup cooking process is finished, add the chili paste, fresh chilies, 

lime juice and fish sauce and then stir well. Garnish with coriander levels before serving.

Perfect Tom Yum Goong Hints and Tips

Prepare all ingredients in advance of cooking. Put them close to the Variety Cooker before 

• 

you begin.

Purchase lemongrass with firm stalks (not soft or rubbery, which means it’s too old) for 

• 

perfect result.

Tom Yum Goong is a hot and sour Thai soup that is great as an appetizer or as a main dish 

• 

when served with rice. Its robust fragrance is sure to tempt your tastebuds.

Mushroom and Chicken Sauce

Serving size: 4-6 persons
Preparation Time: 25 minutes
Total Cooking Time: 30 minutes

Ingredients

Preparation Method

40g Butter

---

100g Onion

Finely chopped

100g Red Bell Peppers

Finely chopped

100g Green Bell Peppers

Finely chopped

100g Smoked Bacon

Finely diced

200g Mushroom

Finely sliced