Main Ingredients:
Shrimp: 1/2 pound; Enoki mushrooms: as desired; Canned luncheon meat: 1/2 block.
Additional Ingredients:
Tom Yum paste: 1 block; Lemongrass: 1 stalk; Coconut milk: 1/2 bowl; Kaffir lime leaves: 3-4 pieces; Dried seasoning packet: 1 small box; Cilantro: a few stalks; Lime: 1/2.
Flavor: Original; Difficulty: Unknown.
Steps to Cook I Love Tom Yum Soup
As shown in the picture, half a pound of shrimp is enough to make a whole bowl of soup filled with shrimp.
Stir-fry the sliced kaffir lime leaves with oil until fragrant, then add the shrimp and stir-fry until they turn red. Add water, but not too much (I added too much). Then add the dried seasoning packet (available on Taobao), lemongrass (cut into sections), and simmer.
Add the Tom Yum paste (mine is in block form) and the prepared ingredients, and simmer.
Taste the soup and then add the pre-soaked coconut milk (soak in hot water beforehand! You can also use coconut milk, which is sweeter. My coconut milk wasn’t sweet). Stir in the coconut milk, squeeze a little lime juice with your hands, and simmer on low heat for one minute before turning off the heat.
It’s done! Serve with cilantro and lime slices on top. Don’t put the whole lime in the soup, as it will be bitter with the skin and seeds.
