Tom Yum Kung (Shrimp Soup)

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Shrimp  in Spicy Tom Yum Soup 


(serves 2 persons)
Lobo Tom Yum Paste 1 packet
Peeled fresh shrimps 200 g 
Straw mushrooms 100 g 
Non-sweetened, condensed milk ¼ cup
Water 1 ¾ cups
Coarsely crushed bird chilli
Coriander leaves for garnish
Fish sauce
Lime juice


• Bring water to the boil then add Tom Yum Paste . Boil for a while. 
• Add shrimps and straw mushrooms. Boil until cooked. 
• Add non-sweetenened, condensed milk and stir for a while. Remove from stove and flavour with fish sauce, lime juice and crushed bird chilli. Transfer to a bowl, sprinkle coriander leaves on top and serve hot. 


• Straw mushrooms can be substituted with eryngii mushrooms, oyster mushrooms, Hungarian mushrooms or champignon mushrooms.
• One packet of Lobo Tom Yum Paste. 
• Wait until water is boiled before adding shrimps. If not, shrimps will emit foul odour. 
• If shrimps are small, add mushrooms first so that shrimps will not be overcooked when served. 

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