TOM YUM SOUP
* serves 3
Ingredients:
- 200 g oyster mushrooms, halved
- 200 g peeled medium shrimps, keep the tails
- 1 L water
- 2 stalks lemon grass, sliced
- 4 kaffir lime leaves
- 4 chilli padis
- 1½ tbs fish sauce
- 2 tbs calamansi | lime juice
- 4 galangal, sliced
- 4 tsp sugar
- 1 tbs coriander leaves, chopped
- 3 tbs chilli paste ( pound red chillies into smooth paste, fry and get the oil only) or tom yum paste
- Salt, to taste
Methods:
- For stock: add shrimp heads and shells into boiling water for ± 20 minutes. Remove the heads and shells, set aside
- Add lemon grass, kaffir lime leaves, chilli padis, fish sauce, calamansi | lime juice juice, salt, galangal, sugar and chilli paste | tom yum paste to stock, let it boil for 5 minutes. Add in shrimps and mushrooms, boil for another 5 minutes
- Serve hot and garnish with coriander leaves