Coconut Tom Yum

Preparation time: 10 minutes
Cooking time: 15 minutes
Servings: 3 - 4


1young coconut, separate the juice
200 mlwater
2 tbsptom yum paste
2 cmgalangal
1 stalk lemongrass
2bird's eye chili
2kaffir lime leaves
4medium prawns
200 gMUSHROOM Steamboat Selection 6 in 1
1lime juice
1 sprigcoriander leaves


  1. In a pot, boil the coconut water, water, tom yum paste, galangal, lemongrass, bird's eye chili and kaffir lime leaves for 5 minutes.
  2. Add in the MUSHROOM Steamboat Selection 6 in 1 and the prawns. Boil for a further 3 minutes
  3. Add in the lime juice and coriander leaves. Mix well.
  4. Serve with hot rice.


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