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Vegetable and Shrimp Tom Yam |
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Written by yorky
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Thursday, 31 May 2007 |
- 1 tblsp Chili paste
- 100 gm Sliced shallots
- 3 fresh green chillies
- 1/2 tblsp Shrimp paste
- 25 gm Dried shrimps
- 1 ltr Chicken stock
- 100 gm butter nut squash, cut into wedges
- 10 pcs White corn
- 200 gm Pumpkin, diced
- 100 gm Lemon basil
- 100 gm Yardlong beans, chopped
- 1/2 tblsp Fish sauce
- 200 gm Shrimps, peeled and cleaned
 Pound the chili paste, shallots, green chillies shrimp paste and dried shrimps into a smooth paste (pok-pok).
Mix the paste into the chicken stock and bring to the boil.
Add the vegetables, boil again and add the fish sauce.
Add the shrimps and simmer for 2 minutes.
Serve immediately.
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Thai Soups 
