Ingredients
Method
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 then prepare the noodles
Bring some water to the boil in a large wok. Add the noodles until they soften
Drain the noodles
Add the tom yam gung to the noodles and serve immediately. Garnish with crushed peanuts.