Thai-Style Tom Yum Hot Pot
Ingredients Shellfish (clams/mussels) - 200g Shrimp (with heads) - 200g Squid rings - 90g Mushrooms - 90g Cherry tomatoes - 100g Calamansi (or regular limes) -
Ingredients
- Shellfish (clams/mussels) - 200g
- Shrimp (with heads) - 200g
- Squid rings - 90g
- Mushrooms - 90g
- Cherry tomatoes - 100g
- Calamansi (or regular limes) - 50g
- Lime leaves - 6g
- Lemongrass (bruised, cut into 3-inch pieces) - 80g
- Galangal (sliced) - 50g
- Thai chilies (sliced, adjust to taste) - 12g
- Onion (sliced) - 150g
- Oil - 15g
- Tom yum paste - 50g
- Coconut milk - 65g
- Fish sauce - 5g
- Cilantro (chopped) - 10g
- Water - 800ml
- Fresh rice noodles - 200g
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