- 1 Sachet DeSiam Tom Yam Paste
- 1 Tbsp. DeSiam Fish Sauce
- 4 Pieces DeSiam Kaffir Lime Leaves
- 2 Pieces DeSiam Dried Chili
- 10 Poseidon Large Peeled Tail-on Shrimps
- 2 Shallots
- 1 Stem Lemongrass
- 100g Mushrooms
- 1 tsp. Lime Juice
- Fresh Coriander for Garnish
- Boil 500 ml of water in a large pot.
- Add lemongrass, shallots and mushrooms; allow to simmer.
- Add the shrimps and bring to a boil.
- Add the tom yam paste and fish sauce; allow to simmer.
- Add lime juice, limes leaves and chilies.
- Garnish with fresh coriander and serve hot in soup bowls.