Tom Yum Soup Recipe
Boil 2 cups of water; put 1 pack of tom yum paste.
Add 15g of galangal, 30g of lemongrass, and 50g of mushroom, keep boil.
Put 200g of shrimps or your favorite meat (Turn off the heat when it is boiled)
Season with ½ tbsp of fish sauce and ½ tbsp of lime juice.
Sprinkle with coriander.
Serve hot and enjoy!
Spicy Sea Food Noodle Soup
*recipe from real-thai.com
2 tbsp Real Thai Tom Yum soup paste
500 g squid
3 kaffir lime leaves
2-3 parsley, chopped
2 tbsp Real Thai fish sauce
2 tbsp lime juice
1 Rice stick
1/2 cup coconut milk
Boil noodles with boiling water for not more than 20 seconds. Then bring up and let cold water flow thoroughly. And set aside.
Boil shrimp and squid with boiling water until cooked. Then bring up and set aside.
Heat the pot. Add Tom yum soup and Coconut milk. (Add coconut milk for more thicken). And added seasoning with fish sauce. Taste and wait until the water boiling again. Gradually add shrimp and squid for about a minute.
Before turn off the stove, add parsley and kaffir lime leaves. Then add in noodles.
Serve and enjoy!
Lemongrass 22%, vegetable oil (soybean oil), sugar, shallot, galangal, dried red chili, tamarind paste, salt, citric acid as an acidity regulator, monosodium glutamate as a flavor enhancer, fish sauce, shrimp paste, kaffir lime peel.
Storage: Keep in a cool, dry place. Refrigerate after opening.
Shelf-life: 18 months