Coconut Tom Yum
Recipe by 
Made With QL Eggs
QL Omega Eggs
See ProductDetails
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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