Ingredients
- 100 g — headless shrimp
- 1 pc — squid tube
- 35 g — dried Shiitake mushrooms
- 3-4 pcs — kaffir lime leaves
- 1 pack — Tom Yum paste
- 250 g — coconut milk
- 1 pc — Chili pepper
- 1 pc — sea bass 300\400
- 50 g — cherry tomatoes
- 1 pc — lime
- 1 pack — cilantro
- 1 pc — lemongrass
- 100 g — ginger root
- 100 g — soy sauce
- 20 g — fish sauce
- 50 g — leek
- 100 g — mussels in shells (or other shellfish)
- 10 g — dry Hondashi broth
- 100 g — Basmati rice
To prepare the soup, it is necessary to cook a broth base. Add lemongrass, soy sauce, kaffir lime leaves, ginger root, chili pepper, fish sauce, Hondashi, and pre-soaked Shiitake mushrooms into a pot of water. Once it reaches a boil, add the fish and seafood, then bring back to a boil. Season the soup with coconut milk and Tom Yum paste. Finally, add leeks and tomatoes. Garnish with cilantro and lime. Served with rice.
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