TOM YAM STEAMBOAT SOUP

Name: TOM YAM STEAMBOAT SOUP
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Thai
Ingredients: 2 Knorr Tom Yam Stock Cubes; 2200 ml water; 80 g spring onion bulbs (lightly smashed); 3 tsp sprig coriander root; 3 lemongrass thinly sliced to halves; 4 lime leaves (smashed); 1 tbsp olive oil; 1 cup straw mushrooms; 100 g long bean; 50 g ripen tomatoes; 100 g assorted seafood (mussels, scallops and fish fillets); 8 fresh prawns (clean and trim off the whiskers)

Having Chinese New Year family steamboats in mind? This is one half of the recipe to a good Yuan Yang Pot to spice up your celebratory feast!

30 mins

Cooking Time
Extreme

Difficulty
10 mins

Prep Time
4 People

Serves

2 Knorr Tom Yam Stock Cubes
2200 ml water
80 g spring onion bulbs (lightly smashed)
3 tsp sprig coriander root
3 lemongrass thinly sliced to halves
4 lime leaves (smashed)
1 tbsp olive oil
1 cup straw mushrooms
100 g long bean
50 g ripen tomatoes
100 g assorted seafood (mussels, scallops and fish fillets)
8 fresh prawns (clean and trim off the whiskers)

Heat up a pot with olive oil, lightly fry the shallots and spring onion bulbs a light brown.
Add in 2 KNORR TOM YAM CUBES and the rest of the ingredients for steamboat stock.
Bring it to a boil, add in the fresh prawns and simmer for 5mins or until the prawns turn bright red.
Add in the rest of the steamboat ingredients and be ready to serve in 5mins.
Do add in the prawns only when the soup base is boiling so as not to overcook the prawns.