Tom Yum Goong (Shrimp Tom Yum)

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)

Ingredients

(Serves 2-4)

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)

Method

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.

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