Preparation time: 10 minutes
Cooking time: 15 minutes
Servings: 3 - 4
Ingredients
| 1 | young coconut, separate the juice |
|---|---|
| 200 ml | water |
| 2 tbsp | tom yum paste |
| 2 cm | galangal |
| 1 stalk | lemongrass |
| 2 | bird's eye chili |
| 2 | kaffir lime leaves |
| 4 | medium prawns |
| 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.
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