Steve Lewis

Servings:
Serves 4
Prep time:
00:05
Cook time:
00:10
1 Rating
5

Nutrition Per Serving 106Kcal 4g Fats 6g Carbs 13g Proteins

Ingredients

  • What You Need
  • 4 cups (1l) vegetable stock
  • 2 tbsp. (30g) Tom yum paste
  • scant ½ cup (100ml) canned coconut milk • 1 cup (225g) chopped tomatoes, canned
  • 1 cup (100g) shitake mushrooms, roughly chopped
  • ¾ cup (200g) shrimps
  • 2 tbsp. fish sauce
  • 1 tbsp. lime juice
  • coriander, to garnish
  • chili, to garnish

Instructions

  1. Pour stock into a pot, add the tom yum paste and bring to a boil.
  2. Add coconut milk, tomatoes and mushrooms, cook for about 5 minutes.
  3. Next, add the shrimps, and cook for about 1 minute on low heat.
  4. Season with fish sauce and lemon juice.
  5. Garnish with fresh coriander and chili to serve