Yummy Tom Yum Goong in an Instant

I've been up since before 4am to catch up on some backlogs that have accumulated last week, maybe the week before, when I. got sick. He had flu for days, it was awful and very tiring time for the three of us. But I'm not about to blog about such unfortunate events, besides, I'm not in the mood for ranting. I want to write about my favorite Thai dish recipe, Tom Yum Goong.

Ingredients:

100 to 200 grams of shrimp, peeled and deveined
2 to 3 cups of coconut milk
3 tablespoons of Tom Yum paste (I use the Thai Heritage brand)
Mushrooms (Straw mushroom is ideal but oyster or button is ok, too)
String Beans
Eggplant
salt
lemon

This is so easy to make and yummy in the tummy (if you're a fan of Thai dishes)! Because of the Tom Yum paste, you are spared from a number of steps, plus you don't have to chop certain ingredients like onions, tomatoes, ginger, and lemongrass!

First, pour the coconut milk (you can use a canned one, if preferred) in the pan. Put three tablespoons of tom yum paste then dissolve it a little. Set the fire to medium heat to dissolve the paste some more. Let it simmer. Add the shrimp (you can also use chicken breast fillet, sliced in small pieces, and it's equally yum!). Add a little water if you like it soup-ier. Add salt to taste. Make sure the meat is cooked before adding mushrooms, eggplant, and string beans. Don't overcook the veggies. Squeeze half lemon or to taste.

While I'm trying to figure out how to copy my photos from Instagram, here's a photo from Satay.com. Happy eating!