Tom Yum Kung

Main Ingredient
Shrimp     500 g.
Rice straw mushroom     600 g.
Chilli paste     150 g.
Soup stock     2,500 g.
Citric acid     10 g.
Salt     15 g.
Fish sauce     100 g.
Sugar     20 g.
Lime juice View ingredient detail     15 g.
Hot chilli View ingredient detail     10 g.
 

Chilli paste Ingredient
Dried Chilli View ingredient detail     10 g.
Lemon grass View ingredient detail     40 g.
Shallots View ingredient detail     40 g.
Galangal View ingredient detail     10 g.
Kaffir lime leaves View ingredient detail     5 g.
Vegetable oil     100 g.
* 30 grams = 1oz. , 1kilogram = 2.24 lbs.

Chilli paste cooking

    * Roast the chilli paste mixture and pound until ground then fry with oil and take aside.

Cooking Method
    * Peel the shrimp except its tail
    * Peel the mushroom, divide by two
    * Heat the soup stock and mix with all seasonings until boiling, add shrimps and mushroom and boil until done
    * Add the chilli paste to favorite taste