Serves: 4
Prep: 5 mins
Cook: 10 mins
Nutrition per serving:
106 kcal
5g Fats
4g Carbs
13g Protein
Menu
WHAT YOU NEED
- 4 cups (1l) 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
WHAT YOU NEED TO DO
Pour stock into a pot, add the tom yum paste and bring to a boil.
Add coconut milk, tomatoes and mushrooms, cook for about 5 minutes.
Next, add the shrimps, and cook for about 1 minute on low heat. Season with fish sauce and lemon juice.
Garnish with fresh coriander and chili to serve.
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Sarah Meredith
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