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At a glanceThailand's most deliciously famous soup. A hot and spicy blend of herbs and spices with the refreshing flavour of lemongrass. Ideal as a starter dish to add warmth and flavour to a menu, or as a main dish.Cooking instructions1 Packet Thai Tom Yum Soup SpicePaste; 880 ml (4 Cups) water or seafood stock (unsalted); 250 g (1/2 lb) Shelled and deveined prawns; 60 g (2 oz) Sliced shiitake or button mushrooms; Fresh coriander and chillies as garnish; Lime or lemon juice and soya sauce or fish sauce as optional seasoning.1. Boil water in a saucepan. Add SpicePaste and stir well. 2. Add prawns and mushrooms; bring back to the boil. 3. Just before serving, season to taste. Garnish and serve hot. Variations - A combination of seafood such as squid, mussels and cubed fish fillets may be used instead of prawns. You may also replace seafood with chicken. For a more gourmet meal, add fresh slices of galangal, lemon grass and kaffir lime as garnish. Asian Home Gourmet SpicePastes© are different from dehydrated and powdered mixes. They chop and grind fresh herbs and spices together until their juices and natural oils form a paste. | Ingredients
Weight: 50g |
