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Ingredients
1 quart unsalted chicken stock
1 to 2 tablespoons bottled tom yam paste
2 stalks lemon grass, white stem portions, bruised
2 red chiles (or to taste), cut into 2 or 3
4 kaffir lime leaves (or 2 teaspoons grated lime peel)
10 shrimp, peeled, tails intact
5 straw or abalone mushrooms, cut into half
1 tablespoon fish sauce (or to taste)
Juice from 1 lime (or to taste)
Fresh cilantro leaves
Instructions
Bring the stock to a boil, then add the bottled paste lemongrass, red chiles and kaffir lime leaf, followed by the shrimp and mushrooms. Taste and season with fish sauce and the lime juice. Garnish with cilantro leaves and serve
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This recipe and others can be found in the following article: Ingredients1 quart unsalted chicken stock 1 to 2 tablespoons bottled tom yam paste 2 stalks lemon grass, white stem portions, bruised 2 red chiles (or to taste), cut into 2 or 3 4 kaffir lime leaves (or 2 teaspoons grated lime peel) 10 shrimp, peeled, tails intact 5 straw or abalone mushrooms, cut into half 1 tablespoon fish sauce (or to taste) Juice from 1 lime (or to taste) Fresh cilantro leaves
InstructionsBring the stock to a boil, then add the bottled paste lemongrass, red chiles and kaffir lime leaf, followed by the shrimp and mushrooms. Taste and season with fish sauce and the lime juice. Garnish with cilantro leaves and serve
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