Serves: 4
Total Calories: 153
Bring lemon grass stock to boil in a medium saucepan over high heat, then reduce heat and keep at a simmer. Meanwhile, heat olive oil in a small skillet over medium heat. Add garlic and sauté until golden brown, about 1 ½ to 2 minutes. Add garlic to stock with shrimp, mushrooms, fish sauce, lime juice, and chili paste and return to boil. Remove from heat and transfer to a tureen or serving bowl. Add tomatoes, scallions, and mint and serve.
This Tom Yum Kung recipe is from the Tommy Tang's Modern Thai Cuisine Cookbook. Download this Cookbook today.
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