Tom yum goong

My man looks forward to mealtimes, especially on weekends : )  He’ll eagerly ask what is for brunch or dinner and, when it’s time for me to start cooking, he flashes a winning smile and an enthusiastic ‘Yay!’ 😛  Another plus: after a yummy meal, he’s affectionate, accommodating and sweet 😛  It makes spending time together more peaceful : )

From time to time, it’s comfortable to have a light, healthy yet flavourful meal.  For this dish, I used cod fillet, shrimp, sliced shiitake mushrooms and sliced radish.  Radish is very hard to soften, so I boil the slices or microwave them before working on the rest of the ingredients.

Fry the mushrooms in a little butter till soft, add the radish and the shrimp.  Fry till the shrimp until they start to turn pink, then add the stock and bring to a boil.  Reduce heat, add the cod till it’s cooked and flakes easily.  Remove the shrimp and cod and place in serving bowls.

Add tom yum paste, a little soy sauce and Chinese rice wine to the soup.  Turn off the heat and add an egg, gently whisking around till it forms pieces.  Pour over the shrimp and cod.  There you have it………



Wishing you fun,



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