Tom Yum Kung Soup

Description

If the soup seems too spicy for you, you can add a spoon or two of coconut milk directly to the bowl. You can use canned chicken broth, broth cubes, or make your own by adding a larger than usual amount of celery and coriander roots.

Ingredients

• Chicken Broth - 0 qt
• Tom Yum Chili Paste - 5 oz
• Lemon - 2 pieces
• Fish Oil - 0 fl oz
• Sugar - 0 oz
• Lemongrass - 2 spoons
• Ginger - 0 oz
• Banana Leaves - 4 pieces
• Peeled Cooked Shrimp - 20 oz
• Champignons - 5 oz
• Coconut Milk - 5 fl oz
• Cilantro - 0 oz
• Mild Chili Spice - 1 piece

Step by Step guide

Step 1

Add finely chopped ginger, lime leaves, and lemongrass (two tablespoons of dried or two stalks of fresh) to the chicken broth and simmer for five minutes.

Step 2

Add the pepper paste, stir the broth, and cook for another two minutes.

Step 3

Then add the fish sauce, sugar, and after two more minutes, the shrimp, sliced mushrooms, chili pepper cut into rings, and coconut milk.

Step 4

Bring to a boil, pour in the juice of two lemons, add coarsely chopped cilantro, wait for the soup to come to a boil again, and then remove from heat.

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