Tom Yum Goong is an uber famous Thai dish and you can now create a delicious version at home. Tradition calls for shrimp stock, which you can make by boiling shrimp heads. Alternatively, use chicken or fish stock. Coconut milk is optional. (Paleo-friendly)
12 Medium Sized Prawns, Shelled and De-Veined
1 Jar Mekhala Organic Tom Yum Paste
300ml Shrimp, Fish or Chicken Stock
100ml Coconut Milk (substitute 100ml stock above with)
Kaffir Lime Leaves + Coriander (optional)
1. In a heavy based pot, add Mekhala Organic Tom Yum Paste and stock and bring to a boil.
4. Add prawns and coconut milk and simmer till prawns are pink and cooked.
3. Garnish with kaffir leaves and coriander, and serve immediately with steamed rice.