HOUSE OF ASIA
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Tom Yum with shrimp and mushrooms
Another take on Thai Tom Yum soup, it's a wonderful warming dish on cold days. Its spicy-sour flavor and citrus aroma will leave anyone who tries it wanting more!
Ingredients
- 6 tablespoons Tom Yum paste
- 2 tablespoons coconut milk 5-7%
- 5 dried kaffir lime leaves
- 700 ml vegetable broth
- 2 red chili peppers
- 2 lemongrass stalks (white parts)
- 3 button mushrooms, quartered (you can also use oyster mushrooms)
- 6 small cherry tomatoes, cut in half
- 10 large shrimps
- coriander for decoration
A method of preparing
- Add Tom Yum paste, chili pepper cut into three pieces, lemongrass to the boiling broth and bring to a boil.
- Add coconut milk and mushrooms. Cook for 3 minutes.
- Add peeled shrimp, tomatoes and cook for 2 minutes.
- Garnish with cilantro
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Shrimp 
Thailand 
up to 15 minutes 
Chicken 
Pasta