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Tom Yum Soup

2 tbsp Groovy Tom Yum Paste
1 ltr Chicken Stock
200g chicken thigh (or prawns, or a combination)
galangal (or ginger)
1 small onion, sliced
4 mushrooms, halved
2 slices of lemon
2 bird’s eye chillies
20 ml fish sauce
1 tsp sugar
1 tsp finely diced lemongrass

Fry onions, chillies and ginger in a little sesame oil and seal chicken. Add other ingredients except noodles and simmer until the chicken is tender. Add noodles and eat rapidly.

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Adding coconut milk (not coconut cream) to this recipe can be very tasty and can make the taste a bit milder. (also requires you to change the sticky label to tom kha).

Yogurt can also be nice in the soup. Feel free to add things and invent new names for it- I advise dropping the tom if needed but keeping some form of the yum.

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