In a saucepan, bring the water to boil over medium heat. Add the lemongrass , ginger, and kaffir leaves to the soup.
Pour 1 1/2 Tom yum sauce to stir for 3 minutes.
Add the diced tomatoes, onion rings, chilies and stir well to get up the scent.
Increase the heat, add fish and prawn heat to boiling for 2 minutes.
Add remaining tomatoes and mushroom to it and stir together briefly.
Add milk until simmering.
Season soup with 2 fish sauce and
3 Tbsp of lime juice to taste.
Done, this delicious creamy soup recipe is for 4 serving.
- 1/2 Sugar
- 1/2Tbsp Tom yum paste
- 1.0 Stalk of lemongrass, cut into rings
- 8.0 Slides ginger
- 8.0 Kaffir lime leaves
- 3.0 Hot chile peppers
- 1.0 Canned straw mushroom
- 18.0 Uncooked Prawns
- 2.0 Fish fillet
- 2.0Tbsp Fish sauce
- 200.0ml Half and half
- 4.0c Water
Los angeles, CA