Where is the secret of making Dongyin Gong Tang?

? Dongyin soup can be divided into those with coconut milk and those without coconut milk. It is rich in coconut milk, but not refreshing. There is no difference in production methods. After reading many answers above, they all said that the sauce should be fried first. According to my friends and observation, Thai people don't fry sauce first! They also don't bleach ingredients. They think that frying or blanching first will seal the ingredients themselves, which is inconvenient to taste and not delicious enough. In fact, from the operational point of view, it is simpler.

? Dongyin soup is actually a very common soup in Thailand, so the requirements for the collocation of ingredients are not too high. However, there are still fixed teams, such as citronella, southern ginger, tomatoes, peppers, lemon juice, lime leaves, basil leaves, fish sauce, sugar and Thai hot sauce. Coconut milk powder can be bagged if you like coconut milk. Season first, cook in the pot, add the main ingredients, cook until it tastes good, and finally add the hot sauce (to make the soup look good). Tried the simplest collocation: citronella, southern ginger, fish sauce, hot sauce, basil leaves, lemon juice (not fresh lemon), sugar, pepper, and chicken leg meat. You can make the version of home cooking delicious.