Tom Yam Kung

Tom Yam Kung
Sour and spicy prawn soup (Serve two or three)







15 prawns, shells and head removed

40 g. MAESRI TOM YAM PASTE (2 table spoon)

100 g. straw mushrooms, cut into halves

400 ml. water

Method:

1. Pour the water into a pot and place on medium heat. When the water comes to a boil, put in the prawns and the mushrooms.

2. When the water returns to boiling, add the MAESRI TOM YAM KUNG PASTE.

3. When the soup returns once again to boiling and the Tom Yam Paste has dispersed, dip out into a bowl, sprinkle with coriander leaves, and serve.



Easy Cooking Recipe