Recipe Ingredients
- 10 peeled shrimp
- 6 frozen shrimp balls or meatballs
- 1 cup shitake mushrooms
- 1 cup frozen peas
- 3 bean thread noodles
- 1/2 tomato, sliced
- 1 cup cilantro
- 1/2 lime, slice
Soup Base:
- 1 stalk lemongrass
- 2 shallots
- 1 Thai chili
- 1 inch piece of galangal
- 2 kaffir lime leaves
- 2 cups chicken stock
- 2 cups coconut milk or milk
- 2-3 tablespoons tom yum paste
Recipe Directions
- Boil chicken stock with lemongrass, shallots, chili, galangal, and lime leaves. Steam shrimp, meatballs, mushrooms, and peas in a basket over the stock.
- Remove the basket, add coconut milk and tom yum paste, and simmer for 5 minutes.
- In jars, layer the steamed ingredients, noodles, tomato, cilantro, and lime. Store soup and jars separately in the fridge.
- To serve, heat the soup, pour over noodles, wait 3-4 minutes, and enjoy.
