Directions

To Cook

1. Heat up a pan with oil. Fry brown onions until soft then add mushrooms, prawn, lime leaves and lemongrass. Cook until prawns turn pink.
2. Then, add tomatoes, vegetable stock, tom yum paste. Stir fry for a while then add water and bring to boil.
3. Once boiled, add coconut cream and continue stirring until it boils again (cook on low heat to ensure the coconut cream doesn’t split). Serve.