Ingredients: sugar, salt, soybean oil, lemon grass, garlic, shallot, n) acidity regulator: citric acid, soy sauce (water, soybeans, salt, sugar, wheat flour), hydrolyzed vegetable proteins (soy, corn, wheat) , chili, galangal, herbs and spices, lime juice, coloring: paprika extract, maltodextrin.

Warning for allergy sufferers: the product contains soy, wheat

Nutritional values/ 100g of product : Energy: 1174 kJ/ 281 kcal, fats 18g of which saturated fatty acids 2.9g, carbohydrates 23g, of which sugar 23g, proteins 2.5g, salt 23.9g

Tom Yum Kung is a traditional Thai soup that is usually served as an appetizer. It is made from shrimp broth, coconut milk, lemon grass, galangal, lime leaves, fish sauce, chili peppers and fresh coriander. Shrimp, mushrooms and other vegetables such as peppers or tomatoes are also added to the soup.

Pasta na mozh replaces all the necessary ingredients for making excellent Tom Yum soup.

Preparation:

Ingredients for 4 people:

• 1 sachet of Tom Yum soup paste
• 880 ml of water or chicken stock (unsalted)
• 250 g shrimp (peeled and gutted), octopus, mussels or fish fillet (cut into cubes) 60 g shiitake mushrooms or mushrooms,
• cut into strips fresh coriander and chili peppers to garnish with lemon juice (lime) and soy or fish sauce as seasoning to taste

Preparation:

• Boil water or chicken broth in a pan. Add the spice paste and mix well.
• Add the shrimp and mushrooms, bring to a boil again.
• Season just before serving. Garnish with cilantro and chili and serve hot.

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