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.
- 5 Do add in the prawns only when the soup base is boiling so as not to overcook the prawns.
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