Tom yum kung soup

Tom yum kung soup


Chicken broth 2 l
Pepper Paste is Yam 100g
Lemons 2 pieces
Fish sauce 20 ml
Sugar 50 g
Lemon grass 2 tablespoons
Ginger 30 g
Lime leaves 4 pieces
Shrimp peeled 500 g
Mushrooms 200g
Coconut milk 200ml
Cilantro (coriander) 50 g
Chili 1 piece


1. Add the chicken broth with chopped ginger, lime leaves, lemon grass (two tablespoons of dry or two stems of fresh) and cook for five minutes.
2. Add pepper to the pasta, mix the broth and cook for another two minutes.
3. Then add the fish sauce, sugar, two minutes later the shrimp, sliced mushrooms, chili pepper, planed rings, and coconut milk.
4. Bring to a boil, pour the juice of two lemons, add coarsely chopped cilantro, wait until the soup comes to a boil again and remove from heat.

Tom yum kung soup

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