Ingredients
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.
