Ingredients:
- 4 oz (125 g) Japanese mushrooms or mushrooms of your choice;
- 1 lb (500 g) shrimps, 16 - 20 count;
- 5 - 6 pieces lemon grass, about 1 teaspoon;
- 2 teaspoons Tom Yum paste (Thai hot and sour paste), very spicy adjust accordingly;
- 2 cup (480 ml) water;
- A bunch cilantro for decoration;
- Sea salt, if desire.
Recipe:
Serving for 2
- Clean, shell and butterfly to devein shrimps;
- Add water to a medium size pot over medium high heat;
- Add shrimp shells;
- Cook for 5 minutes;
- Take them out and discard;
- Add Tom Yum paste (adjust according to taste) to the water, stir well;
- Add mushrooms when water comes back to a boil and the Tom Yum paste dissolves;
- Cook for 5 minutes;
- Add shrimps, turn off flame when comes back to a boil;
- Plate in a bowl;
- Top with cilantro and serve hot.