Thai Shrimp Soup with Noodles (Tom Yum Soup)

Preparation time 20 minutes

Total time: 30 minutes

Ingredients

1 tbsp oil
2-3 tbsp of Blue Dragon Thai Red Curry Paste (vary this depending on desired heat level)
½ cup, sliced mushrooms
1 lemongrass stalk cut in half and bashed
2 cups chicken stock
2 cups water
1 tsp sugar
3 Kaffir lime leaves (optional)
3 or 4 pieces of galanga or ginger, finely sliced (facultatif)
¾ -1 cup raw shrimp
¼ cup snow peas
2 tbs Blue Dragon Fish Sauce (optional)
Juice from 1 lime
Some fresh coriander to garnish
Blue Dragon rice noodles, cooked.

Heat oil in a pot and sauté Red Curry Paste, sliced mushrooms and the lemongrass for a minute.
Add chicken stock, water, sugar, lime leaves and galanga (if using) and bring to a boil and cook for 3-4 minutes.
Add shrimp & snow peas and poach till cooked about 3-4 minutes.
Add the Fish Sauce (if using), lime juice to taste, and garnish with chopped coriander.
Serve with Blue Dragon rice noodles, cooked.

Chef’s secret: Replace water with coconut milk to make thi Tom Yum soup a Tom Kha Soup.