Thai Tom Yum Soup with Shrimps
, Serves 4
A hot-and-sour Thai soup: coconut-enriched tom yum broth with shrimp, ladled over rice noodles, tomato and coriander.
| 2 L chicken broth | Heat broth over medium-high | Add paste, garlic, lemongrass, lime leaves; boil, simmer 10 min | Stir in fish sauce, lime, coconut; simmer 2 min | Add shrimp, simmer 3 min | Ladle hot broth over bowls |
| 3 tbsp Tom Yum paste | |||||
| 1 garlic clove, minced | |||||
| 15 g minced lemongrass | |||||
| 3 kaffir lime leaves, each torn slightly | |||||
| 3 tbsp fish sauce | |||||
| 3 tbsp lime juice | |||||
| 240 ml coconut milk | |||||
| 20 shrimp, cooked or raw (adjust per person) | |||||
| 450 g cooked Thai rice stick noodles | Divide noodles & garnish among 4 bowls | ||||
| 2 tomatoes, diced | |||||
| 30 g chopped coriander | |||||
| Enoki or shiitake mushrooms (optional) |
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