Tom Yam Steamboat Soup
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Tom Yam Steamboat Soup

Having Chinese New Year family steamboats in mind? This is one half of the recipe to a good Yuan Yang Pot to spice up your celebratory feast!

  • 10 min Preparation Time
  • 30 min Cooking Time
  • 4 Serv. Recipe Serves

Ingredients & Method

  • STEAMBOAT STOCK
  • 2 KNORR TOM YAM CUBES
  • 2200ml Water
  • 80g Spring onion bulbs (lightly smashed)
  • 3sprig Coriander root
  • 3 Lemongrass (thinly sliced to halves)
  • 4 Lime leaves (smashed)
  • 1tbsp Olive oil

  • STEAMBOAT INGREDIENTS
  • 1cup Straw mushrooms
  • 100g Long bean
  • 50g Ripen tomatoes
  • 100g Assorted seafood (mussels, scallops and fish fillets)
  • 8 Fresh prawns (Clean and trim off the whiskers)
  • Heat up a pot with olive oil, lightly fry the shallots and spring onion bulbs a light brown.
  • Add in 2 KNORR TOM YAM CUBES and the rest of the ingredients for steamboat stock.
  • Bring it to a boil, add in the fresh prawns and simmer for 5mins or until the prawns turn bright red.
  • Add in the rest of the steamboat ingredients and be ready to serve in 5mins.
  • Chef John See’s Flavour Tip:

    Do add in the prawns only when the soup base is boiling so as not to overcook the prawns.
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