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Tom Yam Soup

Category: Starters

Serves: 2 people

Preparing time: 00:00

Cooking time: 00:00


1 tbsp Mai Siam Tom Yam Paste

800ml clear fish or chicken stock

2 kaffir lime leaves (optional)

handful of coriander sprigs

12 large tiger prawns (deveined and butterflied)

1 lime

2-3 tbsp Mai Siam Fish Sauce

28g sliced mushrooms

Cooking Method

Step 1

Heat the stock to boiling point and add the Mai Siam Tom Yum Paste and the kaffir lime leaves.

Step 2

Add the prawns, fish sauce, chilli, lime juice, mushrooms and simmer for 2 minutes. If you choose to use frozen, cooked prawns do defrost them first and add at the end.

Step 3

Adjust seasoning, if you like a stronger flavour add a little more tom yam Paste.

Step 4

Garnish with corriander sprigs when serving.

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