Tom Yum with Shrimp and Coconut Milk
Shrimp, mushrooms, and cherry tomatoes cook in a coconut broth with tom yum paste. The soup comes together in one pot and is brought to a quick boil, keeping the vegetables intact and the shrimp tender. Shrimp provide protein, while coconut milk adds richness to the broth.
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1 l 428 ml
Servings: 4 (1 serving ≈ 413 gram)
Digestion time: 3 hour
Complete protein: ✔
Slice the champignons (150 g) and cherry tomatoes (250 g), place them in a heavy-bottomed pot, and stew for about 2 minutes.
Add the thawed peeled shrimp (400 g) and tom yum paste (50 g), and mix well.
Pour in coconut milk (unsweetened) (400 g) and water (400 g), season with table salt (to taste), bring the soup to a boil, and turn off the heat immediately.
Serve the tom yum with cilantro (to taste) and chili pepper (to taste).
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