Thai Soup with Shrimps

Serves 2
Prep time 5 mins
Cook time 10 mins

Ingredients:

• 4 cups (1L) vegetable stock

• 2 tbsp. (30g) Tom yum paste

• scant ½ cup (100ml) canned coconut milk

• 1 cup (225g) chopped tomatoes, canned

• 1 cup (100g) shitake mushrooms, roughly chopped

• 14 oz (400g) wild or sustainably farmed shrimps

• 2 tbsp. fish sauce

• 1 tbsp. lime juice

• coriander, to garnish

• chili, to garnish

• optional: 1/2 cup of cooked jasmine rice or quinoa

Instructions:

1. Pour the stock into a pot, add the tom yum paste and bring to a boil.

2. Add coconut milk, tomatoes and mushrooms, and cook for about 5 minutes.

3. Next, add the shrimps, and cook for about 1 minute on low heat. Season with fish sauce and lemon juice.

4. Garnish with fresh coriander and chili to serve.