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Tom Yum Prawn & Mushroom Soup
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Time To Make the Dish: 10 min
Servings
4 -6
Diet
Veg
Cuisine
Chinese
Ingredients
- Golden Crown Prawns – 200 g (peeled & deveined; canned or fresh)
- Golden Crown Sliced Mushrooms – 1 cup
- Nanjai Tom Yum Soup Paste – 2–3 tbsp (adjust to taste)
- Golden crown fish N fish sauce- 1tsp
- Water or Chicken/Vegetable Stock – 4 cups
- CANZ Coconut milk – ½ cup (optional, for creamy Tom Yum)
- Cherry tomatoes – 8–10 (halved)
- Lemongrass – 1 stalk (slit)
- Fish sauce – 1–2 tsp (adjust to taste)
- Lime juice – 1–2 tbsp
- Fresh coriander – 2 tbsp (chopped, for garnish)
- Spring onion greens – 2 tbsp (optional, chopped)
- Oil – 1 tsp
- Salt – to taste
Instructions
- 01Heat 1 tsp oil in a medium pot.
- 02Add Nanjai Tom Yum Soup Paste and sauté for 30 seconds until fragrant.
- 03Pour in water or stock, then add lemongrass. Bring to a gentle boil.
- 04Add Golden Crown Sliced Mushrooms and cherry tomatoes.
- 05Simmer for 3–4 minutes until mushrooms are tender.
- 06Add Golden Crown Prawns and cook for 3–4 minutes until pink and opaque.
- 07Stir in Canz coconut milk (if using).
- 08Add Golden crown fish N fish sauce and lime juice. Adjust seasoning and spice according to taste.
- 09Remove lemongrass stalks before serving.
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