with MARIGOLD LADY GENERAL Full Cream Sweetened Condensed Milk
Creamy Tom Yum Soup
Made With MARIGOLD
KING OF KINGS Full Cream Evaporated Milk
Ingredients
350g medium-sized shrimp, deshelled with head intact
1.8 litre prawn stock or water
9 stalks lemongrass, bottom half only
100g galangal, cut into thin rounds
15 kaffir lime leaves, torn
2 red chillies, pounded
195ml MARIGOLD KING OF KINGS Full Cream Evaporated Milk
200g king oyster mushrooms
3 tbsp tom yum paste
3 tbsp fish sauce
50g fresh lime juice
Parsley for garnish
Method
1
In a pot, bring prawn stock to a simmer. Add lemongrass, galangal, kaffir lime leaves and chillies. Boil for 5 minutes. Discard herbs from the pot.
2
Pour in MARIGOLD Evaporated Milk to the pot and bring to a boil.
3
Add mushrooms and cook until tender. Add tom yum paste, fish sauce and stir well until paste is dissolved. Add prawns and cook for 30 seconds.
4
Turn the heat off. Add lime juice and stir.
5
Season to taste.
Credits
Judy (cantochefjuju)
Watch The Tutorial
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