Calories
293 kcal
Protein
27 g
Fat
13 g
Carbohydrates
18 g
Add finely chopped ginger, lime leaves, and lemongrass (two tablespoons dry or two stalks fresh) to the chicken broth and cook for five minutes.
Mix the tom-yum chilli paste into the broth and let cook for 2 minutes.
Pour in the fish sauce and add sugar. Then, after another two minutes, add the shrimp, chopped mushrooms, sliced chilli peppers, and coconut milk into the pot.
Bring to a boil, squeeze in the juice of two lemons, add coarsely chopped cilantro, wait until the soup boils again, and remove from heat.
If the soup is too spicy for your liking, you can add a spoon or two of coconut milk directly to the plate. Chicken broth can be used canned, cubed or cooked on its own by adding a slightly larger dose of celery and cilantro roots than usual.
Bon Appetit!
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