TOM YUM SOUP WITH SHRIMPS – SERVES 4 180 Kcal Per Serve 🌢🍜🍀

4 cups (1l) vegetable stock

2 tbsp. (30g) Tom yum paste

Β½ cup (100ml) canned coconut milk

1 cup (225g) chopped tomatoes, canned

1 cup (100g) shitake mushrooms, roughly chopped

ΒΎ 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.

Jayne 🍽