• 500g shrimp (peeled) 

• 1 packet of Tom Yum seasoning 

• 1 liter of water 

• 200g mushrooms (straw mushrooms or oyster mushrooms, sliced) 

• 2-3 stalks of lemongrass (cut into pieces and lightly crushed) 

• 3-4 kaffir lime leaves (torn into pieces) 

• 1-2 fresh chilies (chopped, optional) 

• 1 shallot (minced, optional) 

• 2-3 tomatoes (quartered) 

• 100ml coconut milk (optional, if you prefer a creamy texture) 

• Fresh coriander for garnish 

• Fish sauce, sugar, and lime juice to adjust seasoning

How to Cook ?

1. Prepare the broth:

   • Bring water or chicken stock to a boil in a large pot. Once boiling, add the lemongrass, kaffir lime leaves, shallots, and chilies. Simmer for about 5 minutes to infuse the flavors into the broth.

2. Add the Tom Yum seasoning:

   • Add the packet of Tom Yum seasoning to the pot, stirring well to dissolve the seasoning. Adjust the seasoning to taste; you can add fish sauce, sugar, or lime juice as needed.

3. Cook the shrimp and mushrooms:

   • Add the shrimp to the pot and cook until they turn pink and are cooked through. Then, add the mushrooms and tomatoes, and cook for an additional 2-3 minutes.

4. Add coconut milk:

   • If you prefer a creamy texture, add the coconut milk to the pot and stir well. Cook for another 1-2 minutes, then turn off the heat.

5. Finish and garnish:

   • Taste and adjust the seasoning if necessary. Ladle the soup into bowls, garnish with fresh cilantro, and add more chilies if you prefer extra spiciness.

Note: Tom Yum is typically served with steamed white rice or noodles. You can also add fresh herbs like basil to complement the dish.