4 cups (1l) vegetable stock
2 tbsp. (30g) Tom yum paste
½ cup (100ml) canned coconut milk
1 cup (225g) chopped tomatoes, canned
1 cup (100g) shitake mushrooms, roughly chopped
¾ cup (200g) shrimps
2 tbsp. fish sauce
1 tbsp. lime juice
coriander, to garnish
chili, to garnish
Pour stock into a pot, add the tom yum paste and bring to a boil.
Add coconut milk, tomatoes and mushrooms, cook for about 5 minutes.
Next, add the shrimps, and cook for about 1 minute on low heat. Season with fish sauce and lemon juice.
Garnish with fresh coriander and chili to serve.