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Seafood Tom Yum Soup

This classic hot and sour soup will sooth and uplift your body and spirit!
Print Recipe
Author: www.theideaskitchen.com.au

Ingredients

  • INGREDIENTS A
  • 200 g prawns peeled and deveined
  • 200 g cuttlefish
  • 200 g fish fillet
  • 50 g button mushroom
  • 1 to mato cut in wedges
  • 1 stalk Chinese parsley for serving

  • INGREDIENTS B
  • 800 g chicken broth
  • ½ pc chicken cube
  • 2 pes Chinese parsley root bashed
  • 3 slices ginger bashed
  • 6 red chillies bashed
  • 5 shallots sliced
  • 3 lemon leaves tear

  • SAUCE
  • ¼ tsp salt
  • 1 tsp light soy sauce
  • 1 tsp fish sauce
  • 4 tbsp lime juice about 3 limes
  • 1 tsp palm sugar or sugar

  • CHILLI OIL
  • 12 dried chilli soaked until soft
  • 1/8 tsp salt
  • 3 tbsp oil
  • 3 garlic cloves

Instructions

  • Marinate the prawns, cuttlefish and fish fillet in 2tsp sugar.
  • Blend all chilli oil ingredients together and cook in microwave oven on high power for about 5 min.
  • Place the Ingredients B in the rice cooker inner pan. Press "Menu Select" then "Steam", press "Cooking Timer" to 20 min. Close the lid and press “Start". Wait until it beeps.
  • Add the sauce and Ingredients A, press "Menu Select" then "Steam". Press "Cooking Timer" to 8 min and press "Start". Wait until it beeps.
  • Serve with 2 tbsp chili oil and Chinese parsley.