Servings: 6
Time for preparing: 30 minutes
INGREDIENTS:
chicken broth 3 l
tiger shrimps 400 g
coconut milk 350 ml
tom yum pasta 90 g
shiitake mushrooms (dried) 40 g
lemongrass 8 pcs.
lime leaves 5 pcs.
chilli 3 pcs.
galangal 1 pc.
onion 1 pc.
lemon ½ шт.
fish sauce 4 tablespoons
PREPARATION:
Soak the shiitake in warm water for 2-3 hours.
Peel the shrimp from the shell, make an incision in the center and remove the brown "thread".
Rinse in cold water.
Chop galangle, lemongrass, chili peppers, onions and mushrooms.
Put galangal, lemongrass, chili pepper, lime leaves, shiitake in boiling chicken broth.
Add fish sauce and tom yam paste, stir. Cook over medium heat for 5 minutes.
Then add shrimp, onion and squeeze the juice of half a lemon, cook for 5 minutes.
Pour in coconut milk, stir, and simmer for another 5 minutes.
Serve with chopped cilantro and rice.
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