80g Shrimp
60g mushrooms
1 stalk of lemon grass (sliced)
4 or 5 lime leaves
Bunch of Thai parsley
1 tbsp Tom Yam Chili paste (Can buy in a jar)
1½ tbsp Sugar
5 tbsp Milk
3 cups of pork stock
1 tbsp Lemon Juice
1½ tbsp Fish Sauce
2 tbsp Tamarind Juice
Bring the stock to the boil and add mushrooms, tamarind juice, fish sauce, sugar, lemon grass, the leaves, shrimp, chili paste
After about 3 minutes add the milk and turn off the heat
Add 1 tbsp lemon juice and serve straight away. There should be a unique sweet and spicy flavor. Garnish with Thai Parsley.