Tom Yam Soup
Creating the typical sour and spicy flavour by mixing shrimp, mushroom, alpinia, lemongrass, lemon leaves, coconut milk and chilli powder together

Ingredients
Preparation
-
River Prawns 500.0 g
-
Water 1500.0 ml
-
Galangal 10.0 g
-
Coriander roots, smashed 4.0 g
-
Lemongrass 10.0 g
-
Kaffir lime leaf 4.0 pc
-
Straw mushroom 120.0 g
-
Bird Eyes Chilli 8.0 g
-
Sugar 60.0 g
-
Coriander (Sliced) 3.0 g
-
Sawblade coriander (Sliced) 3.0 g
-
Fried dry chili 3.0 g
-
Chilli oil 5.0 g
Preparation
-
Preparation
- In the pot, bring water to boil.
- Add Knorr Seafood Powder, Knorr Tom Yam Paste, coriander roots, galangal, lemongrass, mushroom, and some smashed bird eyes chilies.
- Add prawn and let it boil. Discard curdle on surface. When seafood is cooked, season with Knorr Lime Powder, fish sauce, sugar, adjust to taste.
- Place into the serving bowl and decorate with coriander leaves.
- Serve.