Tom yum with rice

Tom yum with rice

Ingredients

• Coconut milk 300 ml
• Chicken broth 100 ml
• Fish sauce 3 tablespoons
• Soy sauce 3 tablespoons
• Water 350 ml
• Butter 30 g
• Lemongrass 30 g
• Galangal root 5 g
• Lime leaves 4 pieces
• Chili pepper 1 piece
• Shrimps 100 g
• Cherry tomatoes 100 g
• Champignons 100 g
• 1 bunch of green onions
• Cilantro 1 bundle
• Tom Yam paste 1 tablespoon
• Limp to taste
• Rice 200 g

Directions

1. Put rice to cook in advance, based on the instructions on the package.
2. In a saucepan, combine the broth, water, coconut milk, fish sauce and soy. Put on fire and bring to a boil, then reduce heat to low.
3. Finely chop the chili peppers (remove the seeds from it, otherwise it will taste very bitter), lime leaves, galangal and lemongrass. Send to fry in a mixture of two oils, add a tablespoon of tom-yam-paste. After 2-3 minutes add the shrimps, and after another 2 minutes add coarsely chopped tomatoes and mushrooms. Fry for 2 minutes and transfer to a mixture of liquids, cook for another 2 minutes. Add pre-cooked rice.
4. Coarsely chop the cilantro and green onions and place on top of the soup in serving bowls. Add a wedge of lime.