Tom Yum with Shrimp and Shiitake Mushrooms
⏳ Time
1 hour
🥕 Ingredients
14
🍽️ Servings
6
Description
Tom Yum with Shrimp and Shiitake Mushrooms
Ingredients
- Water - 2 qt
- Garlic - 2 cloves
- Grated Ginger Root - 1.1 oz
- Fish Oil - 1 fl oz
- Tom Kha paste - 1.1 oz
- Lemongrass - 1 tablespoon
- Kaffir Lime Leaves - 3 pieces
- Coconut Milk - 10 fl oz
- Mild Chili Spice - to taste
- Cilantro - 3 tablespoons
- Marinated cherries - 4 pieces
- Tiger shrimp in brine - 10 pieces
- Shimeji mushrooms - 10 pieces
- Olive Oil - 1 tablespoon
Step by Step guide
Step 1
Bring the water to a boil.
Step 2
Peel and dice the ginger into small cubes. Sauté in olive oil until golden brown.
Step 3
Add the kaffir lime leaves and lemongrass (I used chopped and dried) to the boiling water, and cook for a couple of minutes. Then add the fish sauce and tom yum paste.
Step 4
Add the shiitake mushrooms to the broth.
Step 5
Peel the shrimp, remove the tails, and devein them. Add the tails to the soup.
Step 6
Pour in the coconut milk.
Step 7
Cut the cherry tomatoes into quarters and add them to the soup.
Step 8
Remove the pot from heat. Add the chopped cilantro.
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