Spicy Tom Yum Soup

Ingredients

• 4 tablespoons tom yum paste (available at Asian grocers)
• 2 large firm tomatoes (cut into large chunks)
• 20 mushrooms (cut into large chunks)
• 15 small green round eggplants (chinese style, cut into quarters)
• 1 lb shrimp, peeled

• 1 (4 ounce) envelope Knorr vegetable soup mix (or any other stock)
• 8 cups water
• 1/2 bunch cilantro, chopped
• 4 tablespoons red chili paste (also available at Asian grocers)

Directions

1. 1

   soak eggplants, mushrooms and tomatoes in a salt water brine for 1/2 hour.

2. 2

   boil water with soup mix (or broth).

3. 3

   stir in Tom Yum Paste

4. 4

   stir in vegetables (drained from water) and shrimp.

5. 5

   Bring back to boil and then reduce heat to simmer.

6. 6

   add cilantro red chili paste to season and serve.