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Description
Additional galanga, lemon grass, kaffir lime leaves, crushed fresh chillies, fish sauce and lime juice create a basic stock for Tom Yum
Ingredients
US|METRIC
4 SERVINGS
- 750 mL water
- 250 grams shrimps (or seafood mix)
- 2 garlic cloves (minced)
- 5 kaffir lime leaves
- 3 slices galanga (fresh, or frozen)
- 1/4 cup fish sauce (Nam Pla)
- 2 stalks lemongrass (cut into 2,3 cm lengths)
- 2 green onions (sliced)
- 1/2 cup shitake mushrooms (sliced, can be also straw mushrooms)
- 60 mL lime juice
- 1 chilli paste (spoon, Thai Tom Yum paste)
- coriander leaves (fresh, for garnish, optional)
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Directions
- Bring the water to a boil over medium heat
- Add the garlic, lime leaves, galangal, fish sauce, lemongrass and green onions and boil for 3 minutes
- Then the mushrooms and chilli pepers and simmer for another 2 minutes
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