Servings: 2-4 | Prep: 5mins | Cook: 10mins
Nutritional information: (average serve)
- Calories: 106
- Protein: 13g
- Carbs: 4g
- Fat total: 5g
Ingredients:
4 cups (1 L ) vegetable stock
2 tbsp. (30g) Tom yum paste
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
Method:
Step 1
Pour the stock into a pot, add the tom yum paste and bring to a boil.
Step 2
Add coconut milk, tomatoes and mushrooms, and cook for about 5 minutes.
Step 3
Next, add the shrimps, and cook for about 1 minute on low heat. Season with fish sauce and lemon juice.
Step 4
Garnish with fresh coriander and chili to serve.