When a dish has ‘yum’ in the name, you know it’s good. Well, technically, tom yum is Thai for “boiling” and “spicy sour”- but you get our drift! This dry tom yum recipe makes for an incredible, balanced meal packed with nutrients and flavor.
Heat oil in a wok or deep dish pan.
Add in mushrooms. Toss until cooked.
Add in Mekhala Organic Tom Yum Paste, stock, and coconut milk.
Add in shrimp. Toss until half cooked.
Add in squid. Toss until cooked.
Add in bean sprouts. Toss until cooked.
Salt to taste.
Serve your tom yum stir fry with chopped cilantro and a lime.
