Dry Tom Yum
When a dish has 'yum' in the name, you know it's good. Well, technically, tom yum is Thai for “boiling” and “spicy sour”- but you get our drift! This dry
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at mekhalaliving.com.
Cooking tools:
- Kitchen scale
- Wok
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Spatula
- Serving platter
Ingredients
- 10-11 oz enoki mushroom
- 1-2 tbsp coconut milk
- 3-4 tsp of Mekhala Organic Tom Yum Paste
- 10-11 oz bean sprouts
- 2 fl.oz your favorite stock (we recommend chicken, pork, or vegetable stock)
- 4-5 shrimps, does not matter if shell is still on or peeled off
- 3-4 oz squid rings
- Coriander/cilantro
- 1-2 tbsp oil
- Salt
- Lime
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