This recipe is for 4 portions as a main dish, you can cut it in half if you want to serve it as an appetizer.
Author: Valerie's Keepers
Serves: 4
Ingredients
Soup
2 L chicken broth
3 tbs Tom Yum paste
1 garlic clove, minced
¼ cup of minced lemongrass
3 kaffir lime leaves (make a little tear in each leave)
3 tbs fish sauce
3 tbs lime juice
1 cup of coconut milk
450 g (1 pack) of cooked Thai rice stick noodles (see note in introduction text above)
20 shrimps (more or less depending on how many per person)
Garnish
2 tomatoes, diced
Coriander, chopped (about 2 cups)
Enoki mushrooms or shiitake mushrooms, optional
Instructions
Add stock to a large heavy pot over medium-high heat.
Add your Tom Yum paste, garlic, lemongrass, kaffir lime leaves and bring to a boil. Simmer uncovered, for about 10 minutes.
Add the fish sauce, lime juice and cocounut milk to your broth and simmer about 2 minutes.
Add your shrimps and simmer an extra 3 minutes.
Place a big handful of cooked noodles in 4 big asian soup bowls and garnish each with about 2 tbs of chooped tomatoes and 1 tbs of coriander, Add some mushroom to taste if desired.
Laddle the broth over the noodles and garnishes.
Recipe by Valerie's Keepers at https://www.valerieskeepers.com/thai-tom-yum-soup/