Tom Yam Prawn


250g large prawns (trimmed)

200g oyster mushroom

8 pcs baby young corn (halved)

2 cilantro roots

5 red bird’s eye chillies (diced)

5 green bird’s eye chillies (diced)

3 kaffir lime leaves (cut into strips)

2 stalk lemongrass (white part only, flattened)

3 tbsp tom yam paste

3 tbsp fish sauce

1 tbsp concentrated chicken stock

1 tsp sugar

1500ml water

4 tbsp freshly squeezed lime juice


2 stalks cilantro (sectioned)

Preparation Instructions:

  1. Add 1500ml of water into a wok and bring to a boil.
  2. Add in cilantro roots, red & green bird’s eye chillies, kaffir lime leaves and lemongrass. Bring to a boil again. Turn heat to low and continue to simmer for 15 minutes.
  3. Turn heat to high and add in tom yam paste, fish sauce, concentrated chicken stock and sugar. Stir to combine.
  4. Add in prawns, oyster mushroom and baby young corn. Continue to simmer for 5 minutes.
  5. Turn off heat. Add in freshly squeezed lime juice. Stir to combine.
  6. Dish out, garnish with cilantro.
  7. Serve hot.

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