Traditional Tom Yum soup

• 25 gr Tom Yum Kanokwan Pastes
• 100 ml Coconut milk 12-14% House of Asia
• 4 – 5 pcs House of Asia Canned Shiitake Mushrooms, cut into strips
• 6 leaves House of Asia Kaffir Lime Leaves
• 25 ml House of Asia Fish Sauce
• 1 liter of vegetable or chicken broth
• 16 shrimps 16/20, peeled (retain the shells)
• 100 g cherry tomatoes, halved
• 30 g coriander, finely chopped
• 1 teaspoon garlic, finely chopped
• 1 teaspoon ginger, finely chopped
• juice of 1 lime
• 30 ml of oil for frying

1. Fry the shrimp shells in oil, add the Tom Yum paste and fry for 2-3 minutes until the aroma is released.
2. Pour in the broth, add the kaffir lime leaves and cook for about 15 minutes, then strain the broth through a sieve.
3. Add a little oil to a clean pot, sauté the garlic, ginger, and shiitake mushrooms, then pour in the strained broth. Add the coconut milk and fish sauce, and simmer for 5 minutes over low heat.
4. Add the shrimp and cherry tomatoes and cook briefly for 2–3 minutes, or until the shrimp are just tender. Add lime juice, remove from heat, and add the cilantro.

TIP

 If you want to enhance the freshness and crunchiness of your soup, Sprinkle it with fresh mung bean sprouts just before serving – they contrast perfectly with the sharp, sour broth and add lightness.