Creamy Tom Yum Kung

Directions

• 1.

  Cut out the back of the shrimp to take the vein out. (Remove the shell of shrimp if you like)

  

• 2.

  Cut mushrooms, tomato, and red onion. Cut the galingale, lemon grass, and lime.

  

• 3.

  Put the chicken soup in a pot and turn heat to medium boil. After boiling, add sliced galingale, onions, kaffir lime leaves and lemon grass. Boil for about 5 minutes or wait until you get an aroma.

  

• 4.

  Add the shrimp and wait until they begin to turn pink.

  

• 5.

  Once the shrimp turns pink, add mushrooms, milk, tomatoes and sugar.

  

• 6.

  In a little while, put chili oil and stir well. Boil the shrimp until they are hot enough to serve.

  

• 7.

  Hold the pot down and season to taste with fish sauce and lime juice.

  

• 8.

  Garnish with coriander leaves.