lemon grass (Cymbopogon flexuosus)
dulce de leche
How to make Thai Hot and Sour Shrimp Soup (Tom Yam Kung)
Prepare ingredients. Handle fresh shrimp, remove the strings, clean the heads and reserve the yolks.
Pan fry the shrimp heads and bodies in olive oil, squeeze out the yolks and pop them. Beat the lemongrass, slice the turmeric, chop the lemon leaves, cut the corn shoots, straw mushrooms and small tomatoes in half.
Sauté the shrimp in the oil in the bottom of the pan, add the spices and vegetables. Add water and simmer for 10 minutes. Add the prawns and coconut milk. Continue to cook for 5 minutes.
Squeeze the juice of half a lime into the pan and arrange three slices of lemon on a plate.