Servings

TOM YAM KUNG SOUP WITH SPHERIKA CHILI PEPPER PEARLS

INGREDIENTS

  • 500 ml chicken broth
  • 200 ml coconut milk
  • 150 g peeled prawns
  • 3 cloves of garlic
  • 1 and a half tablespoons fish sauce
  • 1 tablespoon Tom Yam pasta
  • 1 stalk lemon grass
  • The juice of a lime
  • 120 g oyster mushrooms.
  • Spherika Chili Pepper pearls

PREPARATION

  1. First we prepare the vegetables, with a knife we peel and mush the garlic, Break the stem of the lemon grass so that it releases all its aroma and  cut it in small pieces, also the garlic and if it was necessary because they are very big, the mushrooms of oyster.
  2. In a pot put the chicken broth to boil, while in the bowl add 50 ml of coconut milk, a tablespoon of tom yum paste with its oil, the juice of a lime and fish sauce, stir the ingredients and set aside.
  3. Once the chicken broth is boiling, add the remaining coconut milk -150ml- and immediately add the lemon grass and garlic. When the soup comes back to the boil, add the mushrooms and leave to cook for a couple of minutes. Add the prawns. Serve with Spherika Chili Pepper pearls.
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