Thai Tom Yum Hot and Sour Soup | Starport Foods

Ingredients

• Soak the dried shiitake and wood ear mushroomsthem in water for at least 2 hours or overnight until fully expanded. Rinse and squeeze out excess water then slice into strips.
• Boil mushrooms about 5 minutes until tender, drain and set aside. (Both mushrooms may be substituted with canned straw mushrooms.)
• Shell, clean and butterfly prawns, and set aside.
• Add both shiitake and wood ear mushrooms into a large pot with 4 C. of water and bring to a boil at medium high heat.
• Add in shrimp, okra, lemongrass, tomatoes and cilantro stems and bring to a boil.
• Add in coconut milk, reduce heat to medium and cook about 2 minutes.
• Skim off foamy layer, and add in 1 Tbsp. fish sauce and ½ C. Hot and Sour Soup Concentrate.
• When soup boils again skim off foamy layer, remove from heat and serve.
• Note: over-cooking Hot and Sour Concentrate reduces the sourness of the vinegar. Adjust final flavor level with more water or Hot and Sour Soup Concentrate as needed.
• Serve and garnish with cilantro and lime slice or wedge.