Tom Yam Kung

Galangal chop coarsely, lemongrass – thin.

Chili chopped along with the seeds.

Mushrooms cut into four parts.

Tear off the leaves from the cilantro.

Peel the shrimps, black stripes on the back and leave the tails for beauty.

Coconut milk mix well in a jar.

In warmed up oil in a heat-resistant saucepan, throw galangal, lemongrass, chili, lime leaves and pour the broth.

Let it boil for a few minutes and add coconut milk (it is better to take canned from the can, it is thicker).

When the soup starts to boil again, add the champignons and tom yam paste.

Cooking better on the biggest fire, do not hesitate.

Then squeeze half the lime in there, add the shrimp and 2 tablespoons of fish sauce, add salt, if necessary, and throw a few dashes of cane sugar.

Pour into plates, garnish with cilantro and serve with steamed rice.