Dry Tom Yum

Bright flavors, wonderful sharp spice, and plenty of yummy seafood - this stir fry is perfect for any occasion! We love how easy it is to make and how customizable it is. You can even go for a vegan version with crispy tofu, tempeh, vegan shrimp, or young jackfruit!



Ingredients (serves 1-2)


10-11oz enoki mushroom

1-2 tbsp coconut milk

3-4 tsp of Mekhala Organic Tom Yum Paste

10-11oz bean sprouts

2 fl.oz your favorite stock (we recommend chicken, pork, or vegetable stock)

4-5 shrimps, does not matter if shell is still on or peeled off

3-4 oz squid rings

Coriander/cilantro

1-2 tbsp oil

Salt

For garnishing

Lime

Method


  1. Heat oil in wok or deep dish pan.

  2. Add in mushrooms. Toss until cooked.

  3. Add in Mekhala Organic Tom Yum Paste, stock, and coconut milk.

  4. Add in shrimp. Toss until half cooked.

  5. Add in squid. Toss until cooked.

  6. Add in bean sprouts. Toss until cooked.

  7. Salt to taste.

  8. Serve with chopped cilantro and a lime.


Itching for more Thai food? Try out our Healthy Chicken Khao Soi or our Pad Thai Noodle Salad!

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