A Tom Yum Goong Variation

Ingredients (2 servings):

• 10 g shiitake mushrooms,
• 1 tbsp vegetable oil,
• 1 tbsp granulated sugar,
• 2 tbsp tom yum paste,
• 400 ml (1 can) coconut milk,
• 1 tbsp chile powder,
• 1 tbsp fish sauce,
• 1 tbsp lime juice,
• 16 shelled deveined shrimp,
• a handful of cilantro,
• additional: 1 small can bamboo sprouts.

Algorithm:

1. Start by soaking the shiitake mushrooms for at least 1 hour. If the mushroom taste is too intensive for you, you may preboil them for approx. 10 minutes.
2. Heat up the oil in a wok.
3. Add the tom yum paste and sugar and stir fry over over a hot cooker for 1 minute.
4. Cool the cooker a little and add coconut milk, mushroom, fish sauce, chile powder, bamboo sprouts if using and bring to boil.
5. Cook for 15 minutes.
6. Add the shrimp and cook for another 10 minutes.
7. Add the lime juice and cilantro.
8. Let cool and serve with rice