Tom yum soup with shrimp

Name: Tom yum soup with shrimp
Prep time: 5 min
Cook time: 10 min
Yield: 2-3
Ingredients: 2 tbsp Tom Yum paste (Blue Elephant); 1 tbsp oil; 400 ml shrimp or vegetable stock; 200 ml full-fat coconut milk; 100 ml coconut cream; 300 g cleaned shrimp; 150 g sliced mushrooms; 2 kaffir lime leaves; 1-2 chilies (optional); 2 tbsp fish sauce; 1 tsp coconut sugar; Juice of 1 lime; Fresh coriander

Servings

2-3

Preperation

5 minutes

Cooking

10 minutes

Waiting

2 tbsp Tom Yum paste (Blue Elephant) 1 tbsp oil 400 ml shrimp or vegetable stock 200 ml full-fat coconut milk 100 ml coconut cream 300 g cleaned shrimp 150 g sliced mushrooms 2 kaffir lime leaves 1-2 chilies (optional) 2 tbsp fish sauce 1 tsp coconut sugar Juice of 1 lime Fresh coriander

Sauté the tom yum paste in oil for 1 minute to release its aroma.

Add the stock, lemongrass, kaffir lime leaves, and chili. Simmer for 5 minutes.

Pour in the coconut milk, lower the heat, and stir gently.

Add shrimp and mushrooms. Cook for 3–4 minutes, until shrimp are cooked through.

Remove from heat and finish with fish sauce, coconut sugar, and lime juice.

Serve with fresh coriander.