Tom Yum Kung Mor Fai Recipe
A savoury, spicy and sour shrimp soup with lemongrass, long leaf coriander, shallots, mushrooms, tomatos and green onions. Served with steamed jasmine rice (contains dairy) Gluten-free/Dairy-free available upon request.
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Ingredients
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Soup Ingredients
Method
Cooking Instructions
- 1
Prepare the Rice
Rinse the jasmine rice under cold water until the water runs clear. Combine the rice and 400 ml of water in a pot, bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until the rice is tender. Remove from heat and let sit, covered, for an additional 10 minutes.
- 2
- 3
Combine Ingredients
Pour in the chicken or vegetable broth and bring to a boil. Add the tomatoes, shrimp, fish sauce, lime juice, chili paste, and long leaf coriander. Reduce heat to medium and simmer for about 5-7 minutes until the shrimp are cooked through.
- 4
Serve
Taste the soup and adjust seasoning as necessary. Serve hot, garnished with sliced green onions, alongside the steamed jasmine rice.
