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Tom Yum Recipe

Rasa Malaysia
  • 25 minutes
  • Serves 2

INGREDIENTS

2 1/2 cups

shrimp stock (best, canned chicken stock, or water)

10

shrimp or 8 oz (head-on and shell-on but chop the eyes part off, devein if you like)

3 1/2 tbsp

lime juice

6

bird's eyes chilies (pounded)

3

big slices galangal

6

kaffir lime leaves (bruised)

2 tbsp

nam prik pao (Thai roasted chili paste)

2 tbsp

nam prik pao oil

3 tsp

fish sauce

1

stalk lemongrass (cut into 3-inch strips, pounded with a cleaver)

6

canned straw mushrooms / fresh oyster mushrooms / fresh white button mushrooms