Follow these steps for perfect results
chicken stock
torn yam hot and sour paste
torn
kaffir lime leaves
finely chopped
lemongrass
roughly chopped
lime
juiced
fish sauce
jalapenos
finely chopped
sugar
straw mushrooms
halved or quartered
shrimp
peeled and thawed
scallions
cut into strips
cilantro
chopped
Heat chicken stock, torn yam paste, lime leaves, lemongrass, lime juice, fish sauce, chillies, and sugar in a saucepan.
Bring the mixture to a boil.
Add mushrooms and simmer for 2 minutes.
Add shrimp and scallions and cook until shrimp are cooked but tender (2-3 minutes).
Sprinkle with cilantro before serving and offer more cilantro on the table.
Expert advice for the best results
Adjust the amount of chillies to your spice preference.
Add a dash of sesame oil for extra flavor.
Everything you need to know before you start
10 minutes
Soup can be made a day ahead and reheated.
Serve in a bowl garnished with cilantro.
Serve hot.
Accompany with steamed rice.
Pairs well with the spiciness and sourness.
Discover the story behind this recipe
Popular street food dish
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