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Roasted Cashew Tom Yum

Prep Time:

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Cook Time:

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Serves:

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Level:

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About the Recipe

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Ingredients

  • 1 pound  whole head on shrimps  or  shell on shrimps

  • 4 cups vegetable stock

  • 2 stalks lemon grass

  • 1 inch ginger

  • 6 leaves kaffir leaves

  • 2-3   thai chili’s

  • 1 tbsp. Garlic puree

  • 2 tbsp. honey

  • 2 roma tomatoes

  • ½  onion

  • 2 tbsp. fish sauce

  • 3 tbsp. lime juice

  • 5 king oysters

  • 1 tbsp. cilantro chopped

  • ½ cup Roasted Cashew

  • 1 tbsp thai chili paste

  • 1 ½ cups coconut milk

Preparation

  1. Peel and devein the shrimps, keep the shells in a bowl for the broth, put the shrimps in the fridge until ready to use

  2. In a large pot heat the shells, with the top six ingredients

  3. Simmer for 15-20 minutes while you get the other ingredients together

  4. Strain the stock into a bowl and add the liquid back to the pot

  5. Add chili paste and coconut milk, then reduce

  6. Add the tomatoes. Onions, King oyster muchtmooms,onions, and shrimp

  7. Add the lime juice, honey and fish sauce

  8. Bowl it and garnish with cilantro leaves