
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
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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.