TOM YUM SOUP WITH SHRIMPS

Prep Time:

Mins

Cook Time:

Mins

Serves:

About the Recipe

� 4 cups (1l) vegetable

stock

� 2 tbsp. (30g) Tom yum

paste

� scant � cup (100ml)

canned coconut milk

� 1 cup (225g) chopped

tomatoes, canned

� 1 cup (100g) shitake

mushrooms, roughly

chopped

� � cup (200g) shrimps

� 2 tbsp. fish sauce

� 1 tbsp. lime juice

� coriander, to garnish

� chili, to garnish

Pour stock into a pot, add the tom yum paste and bring to a

boil.

Add coconut milk, tomatoes and mushrooms, cook for

about 5 minutes.

Next, add the shrimps, and cook for about 1 minute on low

heat. Season with fish sauce and lemon juice.

Garnish with fresh coriander and chili to serve.