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Ingredients
- 4 cups (1l) vegetable stock
- 2 tbsp. (30g) Tom yum paste
- scant ½ cup (100ml) canned coconut milk
- 1 cup (225g) chopped tomatoes, canned
- 1 cup (100g) shiitake mushrooms, roughly chopped
- ¾ cup (200g) shrimps
- 2 tbsp. fish sauce
- 1 tbsp. lime juice
- coriander, to garnish
- chili, to garnish
Prep Time:
Minutes
Directions
Cook Time:
Minutes
Pour the stock into a pot, add the tom yum paste and bring to a boil.
Add coconut milk, tomatoes and mushrooms, and 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 chilli to serve.
- VEGANV
- VEGANV
- VEGATARIANVT
- VEGATARIANVT
- HIGH PROTEINHP
- HIGH PROTEINHP
- GLUTEN FREEGF
- GLUTEN FREEGF
- LOW CARBLC
- LOW CARBLC
- CONTAIN NUTSN
- CONTAIN NUTSN
- DAIRY FREEDF
- DAIRY FREEDF
- MEAL PREPMP
- MEAL PREPMP
