COPYRIGHT TOPCO BVFA0118 REFRIGERATE AFTER OPENING SHAKE WELL TOM YUM IS KNOWN FOR ITS HOT AND SOUR FLAVORS, A DELICATE BALANCE THAT MAKES TOM YUM ONE OF THAILAND'S MOST POPULAR FLAVORS AROUND THE WORLD. CULINARY TOURS TOM YUM BROTH BRINGS THE AUTHENTIC FLAVOR OF TOM YUM WITH EASE AND CONVENIENCE! DO NOT MICROWAVE IN CONTAINER - EMPTY CONTENTS OF CONTAINER INTO A MICROWAVE-SAFE BOWL. COVER. MICROWAVE ON HIGH FOR ABOUT 3 MINUTES, OR UNTIL HOT. LET STAND IN MICROWAVE FOR ONE MINUTE, THEN STIR. TWIST TO BREAK INNER SEAL AND TAMPER-EVIDENT RING EASY TO OPEN CAP - NO PULL TAB! WE BRING THE WORLD TO YOUR KITCHEN TABLE WITH CAREFULLY SELECTED FOOD INSPIRED BY FLAVORS FROM ACROSS THE GLOBE OR ACROSS THE ROAD. EVERY PRODUCT WE SHARE IS CONNECTED TO A CULTURE, CUISINE, RECIPE OR STORY. JOIN US AND DISCOVER CULINARY TOURS! QUALITY GUARANTEED - IF FOR ANY REASON YOU ARE NOT SATISFIED, WE'LL GIVE YOU A FULL REFUND. VISIT US AT CULINARYTOURSFOODS.COM TOM YUM SHRIMP SOUP - 1 CARTON (32 OZ) TOM YUM BROTH, 1 CLOVE GARLIC, MINCED, 1/2 TSP SUGAR, 1/8 TSP CRUSHED RED PEPPER FLAKES, OPTIONAL, 1-1/2 CUPS BABY BOK CHOY, COARSELY CHOPPED, 1-1/2 CUPS ASSORTED MUSHROOMS*, 8 OZ RAW SHRIMP (25 TO 30 COUNT), PEELED, 1/2 CUP CHERRY TOMATOES, QUARTERED, IN A MEDIUM SAUCEPAN, COMBINE BROTH, GARLIC, SUGAR AND CRUSHED RED PEPPER. PLACE OVER HIGH HEAT TO BRING TO A BOIL, REDUCE HEAT TO MEDIUM LOW. ADD BOK CHOY AND MUSHROOMS, SIMMER 2 TO 3 MINUTES. ADD SHRIMP; SIMMER UNTIL SHRIMP IS BARELY OPAQUE, 2 TO 3 MINUTES. ADD CHERRY TOMATOES, COOK 1 TO 2 MINUTES. SERVE IMMEDIATELY. MAKES 4 SERVINGS. *SUGGESTED MUSHROOMS ARE MAITAKE, BEECH, ENOKI, AND SHITAKE; BABY BELLA OR BUTTON MUSHROOMS MAY BE SUBSTITUTED IF DESIRED.