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RECIPES

  • Jelly Fish and Maitake Salad
  • Maitake and Prawn Glass Noodle Salad
  • Maitake and Chicken Salad
  • Fried Shredded Cuttlefish with Vegetables and Maitake (Ju Hoo Char)
  • Vietnamese Maitake Spring Roll
  • French Onion and Mushroom Soup
  • Vietnamese Beef Noodle Soup with Maitake
  • Mushroom Herbal Soup
  • Maitake Fried Noodles (Char Kway Teow)
  • Herbal Chicken Soup with Mushrooms
  • Grilled Steak with Mushroom Sauce
  • Maitake Carbonara
  • Maitake Instant Noodles
  • Maitake Noodle Soup
  • Stir-fried Mixed Vegetables with Maitake (Chap Cai)
  • Maitake Fried Rice
  • Mushroom and Kangkung Fritters
  • Steamed Chicken with Maitake and Salted Fish
  • Chicken Rice with Shimeji Sprouts
  • Shimeji Green Mango Salad
  • Shimeji Salade Niçoise
  • Potato and Mushroom Salad with Herb Mayonnaise
  • Mushroom Coleslaw
  • Mushroom Pasta Salad with Cesar Dressing
  • Pickled Mushrooms
  • Mushroom Minestrone with Pesto
  • Mushroom and Prawn Tom Yum
  • Stir Fried Mushroom with Broccoli
  • Silky Tofu with Shimeji Topping
  • Fish and Shimeji Hotpot
  • Fish and Shimeji Papillot with Ginger and Soy Sauce
  • Asparagus and Shimeji Stir-fry
  • Mushroom Chicken Curry
  • Vegetarian Curry
  • Stir-fried Black Pepper Beef and Shimeji with Ginger and Scallion
  • Shimeji Aglio Olio

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

  1. 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.
  2. 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.
  3. Serve very hot, garnished with coriander and seasoned to individual taste with lime juice and chilli.

Copyright Hokto Kinoko Malaysia © 2015
  • Home
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Copyright Hokto Kinoko Malaysia © 2015
  • HOME
  • ABOUT
    • Our History
    • Our Goal
    • Our Technology
  • PRODUCTS
    • Bunapi
    • Bunashimeji
    • Maitake
  • RECIPES
  • CONTACT
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