1. Half a pot of cold water, add Tom Yum Kung sugar cubes, citronella, lemon juice, southern ginger, and dried chilies.
2. Add the mushrooms and simmer until the water boils.
3. Add fish sauce and coconut milk to the boil.
4. Add Qingxia, cuttlefish, sixtieth birthday.
5. Cook until the shrimp is cooked and rolled up.
6. Next instant noodles.
7. Turn off the heat and squeeze the lime juice.
8. Sprinkle in chives.
