Seafood White Tom Yam
Ingredients
1 can MARIGOLD Evaporated Filled Milk
400ml water
3 tbsp tom yam paste (store bought)
3 stalks lemongrass, sliced
3 coriander roots, crushed
2 tomatoes, quartered
8 prawns with shells intact, trim off sharp ends
8 mussels with shells
4 pieces fresh fish fillet, sliced
2-3 bird’s eye chilies, crushed
4 kaffir lime leaves
1 tbsp fish sauce
2 tbsp lime juice
Salt to taste
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Bring water to a boil. Add in tom yam paste, lemongrass, coriander roots and tomatoes. Simmer for 5 minutes. Pour in MARIGOLD Evaporated Filled Milk, stirring until it comes to a boil.
Add in prawns, mussels, fish slices, bird’s eye chili and kaffir lime leaves.
Once prawn shells turn red and the fish is cooked, season with fish sauce, lime juice and salt to taste. Turn off heat.
Adjust the sourness of soup according to your taste using lime juice.
