Preparation time: 10 minutes
Cooking time: 15 minutes
Servings: 3 - 4
|1||young coconut, separate the juice|
|2 tbsp||tom yum paste|
|2||bird's eye chili|
|2||kaffir lime leaves|
|200 g||MUSHROOM Steamboat Selection 6 in 1|
|1 sprig||coriander leaves|
- 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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