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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 2 |
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Here’s an easy tom yum seafood delight to satisfy any Thai craving. Ingredients:
50g tom yum paste (i used r.s.t brand bought from bangkok) |
300ml plain water, or stock |
200ml coconut milk |
4-6 large prawns, shells & veins removed |
200g fresh fish fillets |
100g button mushrooms, stems removed, cut to quarters |
100g green beans (or french beans), ends trimmed, cut to about 2-inch lengths |
optional (see step 2 below) |
a few chilli padi, seeds removed, sliced lengthwise |
grounded chilli powder |
Directions:
1. Full Story: /2008/09/29/tom-yum-seafood/
2. In a wok or saucepan, stir boil tom yum paste with water/stock.
3. Test the mixture. If it’s not hot enough, add chilli padi/chilli powder to taste.
4. When the mixture comes to a gentle boil, add fish and boil for about 5 minutes.
5. Flip the fish slices over. Add the mushrooms and green beans, boil for about 2 minutes.
6. Add prawns and boil for another 2 minutes till cooked.
7. Add coconut milk and stir gently, off flame once the mixture comes to a boil.
8. Garnish with coriander/mint, and serve with warm, fluffy white rice.
9. Cooking Note: If you do not wish to use coconut milk, you can skip it, and increase the water/stock from 300 to 450ml.
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