Coconut Tom Yum

breakfast-brunch

Coconut Tom Yum

Recipe by

Made With QL Eggs

QL Omega Eggs

Details

Preparation time10 minutes

Cooking time15 minutes

Servings3 - 4 pax

Ingredients

1 young coconut, separate the juice

200 ml water

2 tbsp tom yum paste

2 cm galangal

1 stalklemongrass

2 bird's eye chili

2 kaffir lime leaves

4medium prawn

200 g MUSHROOM Steamboat Selection 6 in 1

1 lime juice

1 sprig coriander leaves

Method

In a pot, boil the coconut water, water, tom yum paste, galangal, lemongrass, bird's eye chili and kaffir lime leaves for 5 minutes.
Add in the MUSHROOM Steamboat Selection 6 in 1 and the prawns. Boil for a further 3 minutes
Add in the lime juice and coriander leaves. Mix well.
Serve with hot rice.

To find out more about MUSHROOM products and where to purchase, click here.

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