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  • Cooking Time

  • Difficulty

  • Prep time

  • Serves


Nutritional information


Amount per serving


  • 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.