recipes: Tom Kha with shrimp (koeng)

Ingredients; Lemongrass 1stalk, 3cm fresh ginger, 3 red chili peppers, 4 Kaffir leaves (lime), 400cc stock (1/2 cube fish stock + 1/2 cube tom yum stock), 100gr mushrooms. 1 lemon, fish sauce 3 tbsp, 150 cc coconut milk, 12 big shrimp, 200 gr white fish fillet, 2 springonions, 6 cherry tomatoes, sugar 1 tbsp.

Take a wok or cooking pot and add the stock, chopped ginger, sliced chili peppers, fish sauce and bashed lemongrass bring to a boil. Cook for about 5 to 10 minutes. Add the mushrooms, coconut milk, sugar, lemon juice and lemon zest let it simmer for a few minutes. Cut the white fish in four even pieces. Up to you if you peel the shrimp or not. Let the fish and shrimp simmer in the soup until ready. Take the soup of the fire and add shredded kaffir leaves and sliced spring onion. Serve with rice.