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 with Creamed Coconut milk (Lobo)
Preparation:
-Water 3 cups (720 ml.)
-Shrimp, shelled 1 cup (250-300 g.)
-Straw Mushroom or Soft Mushroom 300 g.
Directions:
1. Heat all the water in a Kettle, Boil the contents of this packet.
2. Add the shrimp and the mushroom. Cover.
3. Wait until a full boil, It's ready to serve. Do not overcook.
(Add lime juice to taste, optional.)