Tom Yum Kung Nam Khon was developed from the traditional recipe by adding chili paste or coconut milk in the soup for the smooth taste. This creamy soup is very popular nowadays.

The spices and herbal ingredients used in this soup such as galangal, lemongrass and kaffir limes leaves contain high level of antioxidants. Tom Yum Kung (Nam Khon) 100 g has total oxygen radical absorbance capacity (Total-ORAC) 17.55 mg Trolox equivalent.

Tom Yum Paste (Lobo)

Name: Tom Yum Paste (Lobo)
SKU: 01-LB-003
Price: 30 THB
Availability: InStock

SKU: 01-LB-003

฿30.00

Quantity

Preparation:
- Water 2 cup (480ml.)
- Shrimp, deveined 200 g.
- Coconut Milk 1/2 cup (120ml.) (optional)
- Mushroom (100 g)
- Kaffir Lime Leaf, 3-4 leaves

Directions:
Submerge the packet in hot water for 1 min, Cut open, the paste will come out easily.
1. Boii 2 cup (480 ml.) of water.
2. Add contents of this packet to boiling water.
3. Add 200 g. of deveined shrimp and 100 g. of mushroom.
Add fish sauce and lime juice to taste.
(Add sugar to enchance sweetness, if desired.)

Tom Yum Paste (Lobo)

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