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TOM YAM STEAMBOAT SOUP
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Cooking Time
mins -
Difficulty
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Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Total
- 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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