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TOM YAM STEAMBOAT SOUP

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Carbohydrates (g)

4.406 g

Sodium (mg)

165.962 mg

Vitamin A (IU)

482.631 IU

Saturated Fat (g)

0.61 g

Energy (kcal)

76.13 kcal

Fat (g)

4.202 g

Trans Fat (g)

0.001 g

Salt (g)

0.417 g

Calcium (mg)

52.645 mg

Monounsaturated Fat (g)

2.628 g

Cholesterol (mg)

22.12 mg

Iron (mg)

1.543 mg

Vitamin C (mg)

9.858 mg

Fibre (g)

0.662 g

Sugars (g)

0.767 g

Protein (g)

5.469 g

Potassium (mg)

218.634 mg

Total

17.623 g

663.849 mg

1930.524 IU

2.441 g

304.521 kcal

16.809 g

0.004 g

1.67 g

210.578 mg

10.511 g

88.48 mg

6.171 mg

39.431 mg

2.65 g

3.068 g

21.878 g

874.535 mg

  • 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)
  • 1 Heat up a pot with olive oil, lightly fry the shallots and spring onion bulbs a light brown.
  • 2 Add in 2 KNORR TOM YAM CUBES and the rest of the ingredients for steamboat stock.
  • 3 Bring it to a boil, add in the fresh prawns and simmer for 5mins or until the prawns turn bright red.
  • 4 Add in the rest of the steamboat ingredients and be ready to serve in 5mins.