Cheeky Monkeys

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🥣 Cheeky Monkeys Cannabis-Infused Tom Yum Kung

(Spicy Thai Shrimp Soup with Cannabis Oil)
🌿 A bold and zesty classic with a cheeky twist

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🍤 Ingredients (Serves 4)
• 8 large tiger prawns (peeled, tails on, deveined)
• 750 ml chicken or seafood stock
• 2 stalks lemongrass (smashed, cut into 5 cm pieces)
• 4 kaffir lime leaves (torn)
• 3 slices fresh galangal
• 3 Thai bird’s eye chilies (smashed)
• 200 g oyster mushrooms or straw mushrooms
• 2 medium shallots (sliced)
• 2 tbsp fish sauce
• 1 tbsp lime juice (freshly squeezed)
• 1 tsp sugar
• 3 cherry tomatoes (halved)
• Fresh coriander for garnish

🌿 Cannabis Infusion (Per Bowl Dose)
• 1 ml cannabis-infused coconut oil (approx. 5 mg THC per ml — adjust to your local regulations and desired potency)

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🔥 Instructions
1. Infuse the Broth Base
In a saucepan, bring the stock to a simmer. Add lemongrass, kaffir lime leaves, galangal, chilies, and shallots. Simmer for 10 minutes to infuse the aromatics.
2. Add Veggies & Shrimp
Add mushrooms and tomatoes, simmer another 3 minutes. Then add prawns and cook until just pink (about 2 minutes).
3. Season
Stir in fish sauce, sugar, and lime juice. Adjust saltiness and sourness to taste. (Balance is key: hot, sour, salty, slightly sweet.)
4. Cannabis Finishing Touch
Remove from heat. Just before serving, stir 1 ml of cannabis coconut oil into each bowl. The soup’s natural oils and heat help absorb the cannabinoids without degrading them.
5. Garnish & Serve
Ladle into bowls, top with fresh coriander, and serve immediately with a cheeky grin 😏.

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