Cock's Tom Yum paste is marked by its unique hot and sour flavours, and the aroma of fragrantful spices and herbs. Ingridients: soya bean oil 16%, lemon grass 14%, shallot 13%, water, lemon juice 12%, salt, chilli, galangal, sugar, kaffir lime leave, monosodium glutamate (E621) as flavour enhancer, paprika oleoresin (E160C) as colour, sodium benzoate as preservative.
For chicken based soup, add chicken to about 6ºC cold water, and bring to a boil. Skim off any white foam that forms as chicken cooks. Then add jar of soup paste and about 2-3ºC hot water. Add carrots and cook for about 5 min. Add bok choy and mushrooms. Cook for about 3 min, until wilted and add coconut milk. Heat through.
For shrimp soup, add soup paste to about 8 cups hot water. Cook carrots for about 5 min. Add bok choy and mushrooms. Cook about 3 min. Add coconut milk and shrimp and cook for few min until shrimp turn pink.
Put noodles and bean sprouts in bottom of bowl, ladle soup over top and sprinkle with cilantro.
Enjoy!