Tom Yum soup rice noodles

Overview

One time I went shopping with my son and accidentally tasted this delicacy. I couldn't forget it. I finally made it at home today.

Thinly slice the lime.
One pound of white clams, washed. Remove the whiskers from the shrimp.
A pack of Viet Gong Pho, available on a certain store.
One packet of coconut milk, please note that it is coconut milk, not coconut juice! Two pieces of tom yum paste, dried lemon leaves, dried lemongrass leaves, etc. are ready, and they are also available on a certain store.
After the water boils, add enough rice noodles to cook. After boiling, turn off the heat and simmer for 5 minutes without opening the lid until it is cooked. After taking it out, rinse it with water to remove the mucus and put it in a bowl for later use.
Heat a pot of milk, add an appropriate amount of oil and stir-fry the shrimp until the shrimp oil becomes fragrant.
Add appropriate amount of water and add the dry ingredients bag and tom yum paste.
Add coconut milk and bring to boil.
At this time you can smell the strong sour aroma. After the water boils, pour in the white clams. Cook the white clams until they are all cracked. Add salt according to your taste.
Put the cooked rice noodles in thick soup, top with shrimps and white clams, and finally add one or two lemon slices. A very simple and delicious staple dish is ready.