Easy Thai Tom Yun Kung
use HOTPAN 19, HOTPAN Sh 19

Cut off the end of the stalk of shimeji and break the rest up. Slice the onions. Squeeze the lemon and slice the peel.
Heat the vegetable oil in a pot, the fry the onion, chili powder, and garlic. When you smell the garlic, onion and chili powders being fried, add the shrimp.
Add into . After 10 minutes of boiling add the shimeji, and season it by adding . Add chives and stop the fire. Take out the lemon peels.
Serve it on a dish, then sprinkle the cilantro.

Ingredients ( Serves 4 )

Striped Shrimp ( shells removed ) 12, Shimeji mushrooms 1pack, Onion 1/2 ( large ), Minced garlic 1 teaspoon, Powdered chili 1 tablespoon, Minced chives 3, Cilantro some, Salt and pepper little, Vegetable oil 2 tablespoons

Coconut milk ( or milk ) 200cc, Water 800cc, Chicken soup powder 2 teaspoons, Lemon peel 1/2 of a lemon, Cilantro stem 1 clove

Namplaa 2-3 tablespoons, Lemon juice 1/2 of a lemon