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INGREDIENTS
- 200 g shrimp
- oil for the bottom of the pan
- 2x 450 ml vegetable broth
- 2 onions
- 200 g tomatoes
- 200 g mushrooms
- 1/2 bunch cilantro
- 2 tablespoons sugar
- 4 tablespoons fish sauce
- 1 tablespoon Tom Yum paste
- juice of one lime
INSTRUCTIONS
- 1Pour oil into the bottom of the pot (just enough to cover the bottom). Sauté the onion in the hot oil, add the Tom Yum paste, and when it starts to smell fragrant, add the quartered mushrooms.
- 2Pour in the broth. Season with sugar, fish sauce, and the juice of one lime.
- 3Add tomatoes cut into approximately 2 cm wedges to the pot. At the same time, add the cooked shrimp. Cook for a maximum of 2 minutes to prevent the tomatoes and mushrooms from overcooking.
- 4Garnish with cilantro and serve.
Tip
If you use raw shrimp, add them to the pan after the oil. Only then add the other ingredients.
Preparation time is 30 minutes.
Lukáš Neckář
Lukáš Neckář has specialized in Asian cuisine for many years. First as a sushi master, then as a head chef, he worked for restaurants such as Sushitime, Soho, Ambiente, and Sushi v Dushi. He also leads Asian cooking courses at Chefparade.