Ingredients:
300 g shrimp, peeled
1 liter of chicken broth
400 ml coconut milk
1 red bell pepper, sliced into thin half rings
1 lemongrass stalk, crushed
2 lime leaves
1 tbsp. tom yum paste (optional)
juice of 1 lime
fresh cilantro for garnishing
salt and pepper to taste
Preparation:
In a large saucepan, heat the chicken broth to a boil.
Add the lemongrass and lime leaves. Cook over low heat for 5 minutes.
Add the coconut milk and shrimp. Cook for another 5 minutes until the shrimp turn pink and simmer.
Add red pepper, tom yum paste (if using) and lime juice. Stir to combine.
Season with salt and pepper to taste.
Serve hot, garnished with fresh cilantro.