Tom Yum with Shrimp

1. 1 Peeled shrimppack 400 g ≈ $8.50 170 g
2. 2 Curry pasteNot in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 18 g
3. 3 Coconut milkpack 400 ml ≈ $2.20 150 ml
4. 4 Button mushrooms≈ $7.50 per kg 80 g
5. 5 Lime≈ $5.00 per kg 35 g
6. 6 Fresh ginger≈ $8.00 per kg 8 g
7. 7 Fresh chilipack 100 g ≈ $1.00 5 g
8. 8 Cherry tomatoespack 250 g ≈ $2.50 80 g
9. 9 Cilantropack 50 g ≈ $1.20 8 g
10. 10 Bouillon cubes to taste
11. 11 Soy sauce 10 ml
12. 12 Garlic≈ $10.00 per kg 4 g
13. 13 Sugar 4 g
14. 14 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Bring 350 ml water to a boil, then add the bouillon cube, thin slices of ginger, crushed garlic¹², and curry paste, and simmer for 5 minutes over medium heat.

2. Slice the mushrooms, halve the cherry⁸ tomatoes, and thinly slice the chili.

3. Add the mushrooms and chili to the broth, and simmer for 5 minutes until the mushrooms are tender.

4. Pour in the coconut³ milk and soy sauce, add the sugar, and heat almost to a boil without letting the soup boil vigorously.

5. Add the shrimp and tomatoes, and cook for 3–4 minutes until the shrimp are pink and firm.

6. Remove from the heat, squeeze in the lime⁵ juice, season with more salt to taste, and sprinkle with cilantro⁹.