RECIPES

Mushroom and Prawn Tom Yum

Aromatics

2 tbsp light cooking oil

2 stalks lemongrass, sliced

2 slices galangal

2 bird-eye chillies, smashed

Broth

600ml chicken broth / coconut water

3 tbsp fish sauce, or to taste

3 tbsp tom yum paste

1 tsp sugar, or to taste

4 kaffir lime leaves, crushed

1 packet white or brown shimeji

4 large prawns

1 squid, sliced

150g chicken, sliced

coriander leaves

Seasoning

5 tbsp lime juice

10 bird-eye chillies, sliced

Heat the oil over medium heat to sauté the lemongrass, galangal, and chillies until aromatic. Add broth or coconut water and season to taste with fish sauce, tom yum paste and sugar. Bring to boil and add the kaffir lime leaves. Lower heat and simmer for 10 minutes.
Cut away the bottoms of the mushrooms. Add to the broth along with the prawns, squid, and chicken. Bring to boil and cook for 1 minute.
Serve very hot, garnished with coriander and seasoned to individual taste with lime juice and chilli.